Expertise

At Dickey’s Barbecue Pit every Owner Operator is the Pit Master of their store. They train for four weeks at Barbecue University, Dickey’s training program designed to teach every Owner Operator the business of barbecue. Of course, the learning doesn’t end in the classroom. Dickey’s training team produces daily Shift Management Training Videos to ensure Owners and their Pit Crews are always sharpening their barbecue knowledge.

Chris and mr Dickey posing for image

Process

PREPARATION

Dickey’s sources only the highest quality meats. Hand-selected, hand-rubbed, antibiotic-free with a menu that features Pulled Pork, Beef Brisket, Chicken Breast, Polish Kielbasa Sausage, Jalapeño Cheddar Kielbasa, Turkey, and Pork Ribs. Meats with No B.S. (Bad Stuff).

Brisket rub

Smoking

Slow-smoked and served hot. That’s how it’s done. True barbecue is a generous portion of protein smoked for a long period of time. This helps break down the fat inside the meats and adds unique smoke flavor to the meat. The smoke also provides a unique bark to the meat which adds a beautiful internal smoke ring.

ribs in pit

Serving

The passion and care that is put into smoking our meats is also put into serving our guests. Delicious meats, savory sides, our now-famous buttery rolls, three types of barbecue sauce, assorted desserts and our classic Big Yellow Cup which you see everywhere.

brisket on block

Mr. Dickey Cookbook

Here’s an indispensable compilation of favorite recipes from the original Pit Master himself, Mr. Roland Dickey. First published in 2012, this hardcover guide to the best genuine Texas recipes. From smoked brisket and barbecue beans to smothered steak and grilled Gulf Shrimp. It’s three generations of Dickey’s family recipes and the family’s personal favorites.


Order now
Mr Dickey holding his cookbook

SMTV HIGHLIGHTS