Texas-Style Barbecue in Northern Kentucky, Smoked Low, Slow, and Right
Plenty of places serve barbecue. Few smoke it the way it’s done at Harmon's: simple seasoning, real wood, and patience. That’s what father-and-son pitmasters John and Robert Harmon brought to Northern Kentucky
Harmon’s BBQ is in Fort Wright, Kentucky, just minutes from Covington, Crestview Hills, and downtown Cincinnati. We smoke USDA Prime brisket for 14 hours or more over real wood, make every side from scratch, and serve it with one house-made sauce, because good meat doesn’t need to hide.
Fan Favorite: Brisket
Chopped or Sliced: our signature, by the sandwich or by the pound
Fan Favorite: El Jefe
Brisket, pulled pork, sausage, and two ribs, piled onto one sandwich
Fan Favorite: BBQ Bake Potato
Loaded with pulled pork or chopped brisket, cheese, butter, sour cream, and bacon