About Dickey's Barbecue Pit

In 1941, Travis Dickey decided his barbecue was too good not to share, and he lit the fire in his inaugural pit to craft brisket and ham for hungry folks. Over the years, his menu grew and his sons took over and expanded the operation—which now includes upwards of 500 stores in 40 states—but those first recipes remained, sauce and all.

The chefs at the Rowlett location still hickory smoke each tender piece of meat behind a brick serving counter, which clatters beneath plates of polish sausage and glasses of iced tea. Black-and-white photos bedeck walls of corrugated metal siding and hardwood walls, and powder-blue checkered tablecloths re-create the feeling of dining in a rustic farmhouse without all the hours spent trying to figure out what a cornucopia is for. Dining in isn't the only option, though. Full catering services range from family picnic packs with sides to buffets with complimentary delivery and setup.