The Brisket Shoppe sits in West Tampa, where pitmaster Danny Hernandez runs what he calls "Tampeño-style" barbecue — Central Texas smoking technique filtered through his Cuban heritage. Hernandez grew up around his father's Pipo's Cuban Café, served in the Navy, and built the Holy Hog BBQ brand before opening this spot in 2021 alongside an adjoining outdoor kitchen retail store.
The brisket is Akaushi Wagyu, smoked daily over Florida oak, and it anchors a menu that stretches into Cheshire pork ribs with a guava barbecue glaze, herb-smoked turkey breast, Huli Huli chicken, handcrafted sausages, and Tampeño-inspired items like guava-glazed pork belly and brisket pastries.
The restaurant was named a reader favorite in Creative Loafing Tampa's 2025 city magazine poll and was selected for the Michelin Guide's 2026 Selected list.
The brisket is Akaushi Wagyu, smoked daily over Florida oak, and it anchors a menu that stretches into Cheshire pork ribs with a guava barbecue glaze, herb-smoked turkey breast, Huli Huli chicken, handcrafted sausages, and Tampeño-inspired items like guava-glazed pork belly and brisket pastries.
The restaurant was named a reader favorite in Creative Loafing Tampa's 2025 city magazine poll and was selected for the Michelin Guide's 2026 Selected list.