BT’S Smokehouse Sturbridge, MA

In Sturbridge, B.T.’s Smokehouse is a little roadside BBQ joint that specializes in “Southern Style” BBQ. We are best known for our brisket and in particular, our Brisket Reuben sandwich which was just named one of the 12 best comfort foods in New England by Yankee Magazine and has been ranked as the #7 BBQ sandwich in the country by Johnny Fugitt in his book “The 100 Best Barbecue Restaurants in America”.

Meet the Owner: Brian Treitman

At the helm of BT’s Smokehouse is Brian Treitman, a passionate pitmaster whose love for barbecue is as deep as the smoky flavors he creates. After graduating the CIA, Brian’s journey into the world of barbecue began years ago, driven by a desire to bring true, authentic barbecue to the people of Sturbridge and beyond. His dedication to the craft shines through in every aspect of BT’s Smokehouse, from the meticulous selection of high-quality meats to the careful attention to the smoking process.

While working at Spire in Boston on Tremont St. he began building a BBQ trailer to use as a concession stands at the Brimfield Antique Show, the largest antique fair in the world, that happens three times during the summer. The trailer was just supposed to be a side gig, but after the first show of the summer May 2007 and thinking about my commute and just starting a family, He decided BBQ was what I wanted to do full time.

Brian believes that barbecue is more than just food—it’s an experience meant to be shared and savored in good company. His vision for BT’s Smokehouse is to create a welcoming space where folks can come together to enjoy outstanding barbecue and forge lasting connections. Brian’s unwavering commitment to excellence and community spirit has garnered BT’s Smokehouse a loyal following and made it a beloved destination for barbecue lovers far and wide.

“It’s been pretty awesome watching this little BBQ joint grow into what it is today. I used to cook three briskets a day, at most, now we cook 30”. Brian serves upwards of 1,000 people a day. He always wanted to be like one of those BBQ joints down south that has a line out the door before they open and runs out of food daily. He quickly realized that – that doesn’t work here in New England.

“We open with a line most days, but we just keep finding a way to increase production so that we have enough. I’m pretty proud of the fact that 85-90% of what we serve daily isn’t reheated BBQ, which is what happens in most places. We have done a really good job of knowing how much to prepare the night before for the next day’s service.”

Vincent Porcaro

Introducing Vincent Porcaro, who has a palate refined by years of exploring the smoky depths of barbecue cuisine, Vincent brings to Rhode Island BBQ News a wealth of knowledge and a burning passion for all things BBQ. His journey through the world of BBQ has taken him from the tender, slow-cooked brisket of Texas to the tangy, pulled pork of the Carolinas, each flavor leaving a lasting impression on his discerning taste buds. Vincent’s dedication to mastering the art of BBQ shines through in every bite, as he continues to push the boundaries of flavor and technique in the world of barbecue.

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