You’ll find award-winning Southern-style barbecue at Squealers’ three locations in central Indiana. The pitmasters here invest serious time in their work, smoking the meats for 14 hours over a blend of cherry and hickory woods. The labor-intensive brisket is rubbed 24 hours before going on the smoker and sprayed every 45 minutes with apple juice, then cooked at 180 degrees and wrapped to finish at 202 degrees. Among the other fan favorites are the Barbeque Nachos and Jan's Spud (named after the founder’s mother), which is an extra-large loaded baked potato stuffed with pulled pork or chicken or smoked turkey.
Special Dishes: Barbeque Nachos, Brisket
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