Hindsight Barbecue in Waterbury Connecticut

If you’re ever passing through Waterbury, Connecticut, and you crave a barbecue experience that will blow your mind, you HAVE to stop by Hindsight Barbecue! During a recent road trip to my son’s college football game, I had the pleasure of visiting Hindsight Barbecue.

Hindsight Barbecue is a serious barbecue restaurant that is bending all the rules when it comes to barbecue. As soon as I walked into the restaurant, my eyes immediately went to a must-have sandwich whenever I can find it—the traditional Pastrami Reuben. But this was not your everyday traditional Reuben. It was made from pastrami-cured BRISKET! And let me tell you—this was no ordinary sandwich! The smoky, tender brisket was piled high and balanced perfectly with the zesty kick of coleslaw. The rich, savory pastrami flavor paired with the crispness of the slaw created a sensational bite, and the rye bread brought it all together with that ideal crunch and flavor.

During our visit to Hindsight Barbecue, we were lucky enough to meet Mark Fuller, the pitmaster behind the magic. Mark’s passion for barbecue was evident the moment he greeted us, and he graciously took the time to show us around the four massive smokers they use to craft their culinary masterpieces. Each smoker was humming along, loaded with meats that were destined to become someone’s next unforgettable meal.

Mark walked us through the entire process of their weekly cooks—everything from the prep to how they maintain consistent heat and flavor. His deep knowledge and experience were explicit, and it was amazing to see how in tune he was with every detail of the smoking process. Knowing that this level of care goes into every bite made the food that much more extraordinary.

From briskets to ribs, Mark and his team have their smokes perfectly dialed in, and it shows in every plate they serve. This behind-the-scenes glimpse into their operation gave us an even greater appreciation for the craft—and trust me, after tasting the results, you can tell this pitmaster’s dedication runs deep! Then, as if to be coy in his proactive manner, Mark uttered the magic words, “Have you tried our Pastrami-Cured Beef Dino Short Rib yet?” That was it—I heard angels singing. I mean, I actually heard the sounds of a church choir’s organ start to play.

If you’ve never had this rare delicacy, let me give you an introduction. The magic of pastrami lies in the preparation. Pastrami short ribs are first brined in a flavorful mixture of salt, sugar, garlic, and aromatic spices such as coriander, black pepper, and mustard seeds. This process lasts for several days and infuses the meat with a deep, savory flavor. The brining also makes the meat more tender by breaking down the muscle fibers, ensuring the ribs stay juicy during smoking.

Once brined, the ribs are coated with a signature pastrami rub, typically including cracked black pepper and coriander seeds. This spice layer adds another depth of flavor, creating a bold, crusty bark when smoked.

The brining and spice rub combine to give pastrami short ribs a unique, robust flavor. There’s a balance of salty, savory, and slightly tangy elements, with the coriander and pepper giving it that unmistakable pastrami kick. The smoke then enhances all these flavors, adding a layer of rich, smoky goodness to the already flavor-packed meat. Trying not to break Mark’s heart, I explained that I had just eaten my fill with his excellent Pastrami Brisket Reuben, and without missing a beat, he set the lightbulb off in my head and said, “Take a Pastrami Dino Rib home for dinner.” Let’s just say this—I never broke too many speed records in my younger collegiate sports days, but there was a very short time between Mark’s last word and my time belly-up at the cash register ordering my dinner to go.

Later that evening, when my wife and I finally dug into the pastrami dino beef short rib from Hindsight Barbecue, it was pure delight. The moment we unwrapped it, the rich, smoky aroma filled the room, and we knew we had hit ‘Pay Dirt’. The meat was massive, with that dark, glistening bark from the pastrami rub—cracked black pepper and coriander spices in every bite.

The meat practically fell off the bone, tender beyond belief, and with every slice, you could see how perfectly juicy it was. The first bite? A revelation. The bold pastrami flavors, combined with the subtle smokiness and the melt-in-your-mouth texture, were a perfect match. The spice from the rub added a peppery kick, and the richness of the beef was perfectly balanced by the brining process. We both looked at each other with wide eyes, savoring every bite, marveling at the depth of flavor and how it was even better than we had imagined. That’s the exact time we heard those angels singing again.

Thank you, Hindsight Barbecue, and THANK YOU, MARK!
We will be back—and this time, we are bringing friends.

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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