The owner of this barbecue joint builds his own smokers as a hobby. Then he fires them with oak, hickory, and cherry wood, and there isn’t a gas grill in sight.
He spent 15 years perfecting one dry-rub blend. He also studied barbecue masters across Texas before bringing those lessons home to Minnesota.
I love that kind of stubborn devotion. It means every slice of brisket comes from patience, not shortcuts, and that’s rare in a world that loves fast food.
The town is small, and the building looks humble from the road. Inside, though, there’s rustic decor, three house sauces named after local landmarks, and a dining room that fills up quickly.
No Gas Allowed, Just Real Wood And A Lot Of Patience
Gas grills never get a job at Big Bore Barbecue Company. Every piece of meat here is cooked in 100% wood-fired smokers burning oak, hickory, and cherry.
The restaurant calls its style wood fired, Texas inspired, dry-rubbed craft barbecue. That’s a mouthful, but each word actually means something on the plate.
Low and slow is the whole game. The meats spend long hours over smoke instead of rushing through a hot oven or a propane flame.
Texas barbecue is famous for letting the meat and smoke do the talking. Sauce is optional, and seasoning stays simple but bold.
That approach is exactly what this Minnesota kitchen chases. The meats come out without sauce, so you taste the bark and the wood first.
I respect a place that refuses an easy shortcut. Wood smoking takes more work, more attention, and a lot more fire tending than flipping a switch.
Each wood brings its own personality too. Oak gives a steady smoke, hickory adds a stronger punch, and cherry offers a gentle, slightly sweet note.
So when that smoky scent drifts across the parking lot, it isn’t decoration. It’s the sound of a pit doing honest work, just in smell form.
Meet The Smoker-Building Owner Behind The Whole Operation
Plenty of people love barbecue. Chad Brink took it several steps further, starting out by manufacturing and selling barbecue smokers himself.
That smoker business grew into a catering operation. Catering then grew into a full restaurant, which feels like the natural path for someone this hooked.
Brink is described as a fanatic for authenticity. He spent about 15 years perfecting his dry-rub blend before it ever landed on these plates.
He also studied barbecue masters across Texas. Instead of guessing what real Texas barbecue tastes like, he went to the source and learned.
Building smokers is still a hobby for him. Most people relax with a book, but he apparently relaxes with steel, fire, and airflow.
The Brink family has lived in Hanover for over 20 years. That makes this a hometown project, not an outside chain dropping into a small town.
I believe that local root shows in the restaurant’s personality. The sauces carry town names, and the place clearly wants to belong to its neighbors.
It’s fun to know the person behind the pit cares this much. Every rack and brisket has a long backstory of trial, error, and stubborn practice.
An Old Bar Building Got A Second Life As A Smokehouse
Before the brisket arrived, this spot was Chop’s Bar and Grill. Brink bought the building and gave it an extensive remodel to fit his barbecue dream.
Hanover helped make it happen. The Hanover Economic Development Authority supported the project with a low-interest loan and a grant.
That detail tells you something nice about this town. Local leaders saw value in a barbecue destination and decided to invest in it.
Big Bore Barbecue Company officially opened on February 11, 2020. Opening a restaurant weeks before the world turned upside down took serious nerve.
The place didn’t just survive, either. It has since added improved bathrooms and upgraded kitchen facilities as the business grew.
You’ll find it at 10940 4th Street NE, Hanover, MN 55341. It sits on the west side of Wright County Road 19 at Fourth Street.
From the road, the exterior looks fairly unassuming. Don’t judge the brisket by the siding, because the inside tells a much livelier story.
Brink has said he wants the restaurant to be a destination point for the community. Considering how far people drive for it, that goal seems well on track.
Rustic Decor And Funny Signs Keep Your Eyes Busy
Deep southern woods inspired the look inside. The interior leans rustic on purpose, matching the backwoods roots of good barbecue.
Amusing signage hangs throughout the space. So while you wait for food, you’ve got plenty of reading material that’s far funnier than a menu.
A guitar chandelier hangs above the bar. It’s a playful touch that fits a place known for live music and a lively mood.
The dining room is large and comfortable. It also fills up quickly, which is impressive for a town of approximately 4,800 people.
That energy comes with some volume. The room can get loud when busy, so a quiet heart-to-heart might work better somewhere else.
A faint smoky smell hangs in the air too. Honestly, that’s part of the charm, since a barbecue joint without smoke would feel a little suspicious.
This is a full-service restaurant with waitstaff. You sit down, relax, and let someone else carry the heavy trays of meat.
I like how the decor doesn’t take itself too seriously. The food is serious business, but the room reminds you to have a good time.
Brisket, Ribs, And Burnt Ends Are The Main Event
Dry-rubbed meat is the headliner here. The menu covers Texas-style beef, pork, and chicken, all pulled from those wood-burning pits.
Brisket is the classic Texas test, and it gets plenty of attention. Ribs are another big draw, along with pulled pork, smoked chicken, and hot Texas links.
Pork belly burnt ends deserve a spotlight too. Brisket burnt ends also show up, which feels like a fair deal for anyone who can’t choose.
Beef comes from Revier Cattle Company in Olivia, Minnesota. That family business has five generations of cattle experience behind it.
The restaurant calls this philosophy farm to face. It’s a cheeky name, but the idea is serious about premium, ethically raised meats from local farms.
You can build your own plate with different meats and sides. That’s handy for groups who want to sample a bit of everything.
Prime rib appears on the menu as well. It’s a fun option for the one person at the table who insists on being different.
My advice is simple. Order more than one meat, share generously, and let the pit prove its point.
Three House Sauces Are Named After Hometown Landmarks
Hanover Heat, Crow River Sweet, and County Road 19 Middle-of-the-Road. Those are the three house-made sauces, and every name points back home.
Hanover Heat brings tang and spice. Crow River Sweet leans sugary, while County Road 19 lands in the balanced middle, just like its name says.
I love that the restaurant sits on County Road 19. Naming a sauce after the road out front is the kind of local wink that makes a place memorable.
Since the meats arrive unsauced, these bottles become your playground. You can taste the smoke first, then decide how much extra flavor you want.
The restaurant also offers an extra-hot sauce called Six O’Clock Siren. It honors the town’s 6 p.m. whistle, which is a wonderfully specific tribute.
Want to take the flavor home? The restaurant sells its Big Bore Signature Rub, bottled sauces, and Maks Mix seasonings.
That means your backyard grill could get a little Texas-style upgrade. Just don’t expect it to match 15 years of rub practice on the first try.
Try all three sauces side by side. Picking a favorite is half the fun.
Save Room For Mom’s Mac And Those Brussels Sprouts
Mom gets credit for one of the most famous sides. The house-made mac and cheese uses a recipe borrowed straight from her kitchen.
Flash-fried brussels sprouts come tossed in a house sauce with bacon bits. Even vegetable skeptics might reconsider their life choices after these.
The other sides cover the classics. Expect potato salad, country-style coleslaw, and signature baked beans alongside your meat.
Appetizers lean fun and Midwestern. White cheddar battered cheese curds sit next to whole smoked wings, portabella mushroom fries, and loaded queso fries.
Smoked candied bacon might be the boldest starter. It’s bacon, smoked and candied, which sounds like a dare that turned into a menu item.
Hungry for something handheld? Street tacos, the Big Boreito, and the Meat N’ Mac Boreito bring barbecue into burrito form.
Dessert includes bread pudding with ice cream and whipped cream. It’s a sweet, cozy finish after all that smoke and spice.
Cheese curds next to Texas brisket is a perfect Minnesota twist. It shows the restaurant honoring Texas while still feeling right at home in the Midwest.
The Patio And The Shed Give Everyone Room To Gather
Warm Minnesota days call for outdoor seating, and this place delivers. The restaurant offers a patio alongside its sprawling indoor dining room.
Plans include enhancing the patio by removing a roof section. The goal is extending the usable season, which matters a lot in a state with real winters.
The patio can also be a calmer choice. When the indoor room gets loud, eating outside offers a little more breathing space.
Then there’s The Shed. This private event space is available from October through April, Tuesday through Thursday.
It holds up to 100 guests for parties, meetings, and celebrations. That’s plenty of room for a birthday crowd or a team that deserves brisket.
Catering runs year-round too. Options include smoked brisket, ribs, wings, and even whole hog roasts for weddings and corporate events.
A whole hog roast at a wedding is an unforgettable move. Your guests might forget the speeches, but they’ll remember that pig.
I can’t imagine a better way to feed a big group. Smoked meat seems to turn any gathering into a celebration.
Plan Your Trip Smart, Because Reservations Aren’t A Thing
Seating at Big Bore Barbecue is first come, first served. No reservations are accepted, so timing becomes your secret weapon.
The dining room often bustles by noon. Arriving a bit early is a smart move, especially on weekends.
Doors open at 11 a.m. Tuesday through Sunday. The restaurant closes Mondays, so don’t plan your brisket craving around the start of the week.
Tuesday through Thursday and Sunday, it stays open until 9 p.m. Friday and Saturday run until 11 p.m., with the kitchen closing at 10.
Takeout is available if you’d rather eat at home. Curbside pickup makes grabbing a big order pretty painless.
Watch the Facebook page for live music, themed nights, and special events. The restaurant aims to be a community hub, not just a place to eat.
Hanover sits in Wright County, an easy drive from the Twin Cities. A short road trip for Texas-style barbecue in Minnesota feels like a solid weekend plan.
Big Bore Barbecue Company proves great barbecue doesn’t need a Texas zip code. It just needs wood, patience, and someone obsessed enough to keep the fire going.
