Barbecue at B.T.'s Smokehouse (Up to 56% Off). Two Options Available.

Sturbridge

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$20 50% $10
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In a Nutshell

Smoked meats such as pork shoulder, beef brisket, and ribs are plated with cornbread and sides such as black-eyed peas

The Fine Print

Expires 120 days after purchase. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Valid only for option purchased. Valid for dine-in or carryout. Not valid for beef jerky, seasonal items, or catering. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Barbecue is a distinctly American art form, much like jazz music and feigning an understanding of jazz music. Discuss the smoky notes with this Groupon.

Choose Between Two Options

  • $10 for $20 worth of barbecue
  • $20 for $45 worth of barbecue for four or more

This BYOB barbecue joint's menu includes one-, two-, or three-meat platters with proteins such as pulled pork shoulder, beef brisket, or a half rack of pork ribs ($10–$20). Parties of four or more can feast upon one of six dinners, such as chicken ($35) or whole slab of beef ribs ($50) paired with their choice of a pint of meat or a half rack of pork ribs. Further options range from the bison burger ($9) to wings dry rubbed or tumbled in sauces such as sweet honey barbecue or cider-bourbon sauce ($1/wing).

B.T.'s Smokehouse

Though he’s a graduate of the Culinary Institute of America whose resumé spans stints across the U.S., Brian Treitman has never lost his affinity for one food—roadside barbecue. At B.T.'s Smokehouse, Brian pays homage to multiple styles of Southern barbecue, starting with dry rubbing each cut of meat, from the pork shoulder and beef brisket to both types of ribs, in a blend of spices. He then places the slabs into a Southern Pride smoker, where the velvety plumes from local apple and hickory wood slowly cook the meat for up to 14 hours.

The cuts emerge with a crisp, blackened exterior surrounding a juicy, fall-apart-soft interior, and are plated with cornbread and sides such as collard greens and mac ’n’ cheese. Brian's approach has earned him a loyal following, a spot on Worcester'sBestChef.com's 2011 People's Choice Awards, and at least two awkwardly long hugs from diners.

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