About Us

“Folks, we might be sold out before closing time” is the necessary warning that BBQ on the Brazos has to include in posted open-for-business signs. The hours are 7am to 3pm – or until sold out. But you don’t have to miss out on the Classic Smoked Texas BBQ that our loyal customers are always talking about. Order online for easy pickup. It will be hot and ready for you.

About

bbq on the brazos

We’re always trying to make sure we have enough to feed people for a whole day, but word gets out. In fact, Texas Monthly placed us 21st in their magazine’s “Top 50 Barbecue Joints in all of Texas” list for 2017.

We’re still aiming for 1st place, y’all. So, come on out, taste our menu, and judge for yourselves. Because when it comes to our cooking, our best judges have always been our customers.

The smoked meats and sides are cooked by Father and Son Pitmasters, John and John, Sanford, Jr. Wife and mother, Kathryn, helps assure smooth daily operations. “We’ve been in business since 1995. We’re a family first and foremost. So, running a family BBQ restaurant that serves our community and Texas just makes sense to us.” Every piece of pit-smoked meat that is sold here John and Jr. have lovingly monitored. Blowing the smoke from the wood and poking and prodding each cut of meat (with sanitary gloves!). The Sanford’s deeply care about the time-honored craft of pit-fired barbecue. They’ve dedicated their lives to the pursuit of meaty perfection.

The work ethic that the Sanford family has, which is to work hard, work long, and always have patience has resulted in consistently the best melt-in-your-mouth BBQ flavors and tenderness of meat ever tasted.

BBQ on the Brazos’ Father and Son hover over their hot fired-up pits. They are seasoned (pun intended) in dealing with daily surprises in the Texas weather. They welcome the challenges of working with differences in the quality and dryness of the wood, adapting pit heat to the variations in cuts and sizes of the meat, not to mention the airflow of wind through the smoker and the wide range of BBQ cooking challenges that make traditional barbecuing a daily test of true skill. Becoming skilled Pitmasters takes crazy long hours, honest hard work – and never, ever hurry the meat.

John and Jr. buy the freshest products available. Instead of ordering from a commercial food supplier, each morning John and Jr. personally shop local markets for the ingredients for that day’s menu. Brisket is the king here at BBQ on the Brazos, both by the pound and in our famous brisket burgers and brisket tacos served in our perfectly sized corn or flour tortillas handmade fresh daily. And check out our menu for our other popular meats such as smoked sausages, turkey, pork and more. We’re famous for our Shanghai sandwiches (chopped brisket and sausage on a homemade bun). It’s all so good!

BBQ on the Brazos. Blow Smoke. Eat More Q.