Sonny Bryan, whose original vision for top-tier Texas barbecue is still alive and well, used to keep the restaurant open until the 800 pounds of meat ran out (usually around 1 pm). He’d spend the rest of the day riding his bicycle around town.

A lot has changed since the days of Sonny and his bicycle but we’re proud of the blend of old and new you’ll encounter while visiting our flagship store.

It’s easy to spot imposters in the barbecue industry. Looking for authentic barbecue that stands out among all the other briskets? We’ve got the roots and the history to prove you’re in the right place.

Article on Sonny Bryan's - Texas Monthly

Photos of interior and exterior courtesy of Kelly Yandell - Kelly Yandell Photography

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