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TASTE TEST: Doc's Smokehouse knows its BBQ

TASTE TEST: Doc's Smokehouse knows its BBQ

TASTE TEST: Doc's Smokehouse knows its BBQ

Ribs and brisket from Doc's Smokehouse and Craft Bar are ready to be devoured in Dyer.

Barbecue is having a moment in Northwest Indiana right now. 

Big Daddy's BBQ in Gary has won awards, including from television personality Steve Harvey. Bombers BBQ and True BBQ and Whiskey Bar in Munster have gotten ecstatic online testimonials for their brisket, ribs and other smoked meats. The Chicago chain Q-BBQ started serving pulled chicken and burnt ends at a new outpost in Schererville.

Doc's Smokehouse & Craft Bar at 1420 Calumet Ave. in Dyer does things the Southern way: smoking its meats overnight with only dry rub on hickory that's stockpiled by the front entrance. If you want barbecue sauce, there's a variety of regional kinds on the table — even the Alabama white sauce that's hard to come by locally.

It doesn't matter whether you're partial to Kansas City-, Memphis-, Carolina- or Texas-style barbecue sauce because the meat's so great at Doc's Smokehouse it doesn't really need anything else.

At Doc's, the brisket is the thing. It's soft, succulent and reminiscent of corned beef. It's sourced locally from Meats by Linz in Crown Point, and it's so tender it's falling apart. 

For more information, call (219) 262-DOCS or visit


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Business Reporter

Joseph S. Pete is a Lisagor Award-winning business reporter who covers steel, industry, unions, the ports, retail, banking and more. The Indiana University grad has been with The Times since 2013 and blogs about craft beer, culture and the military.

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