background image: white brick wall

Expertise

At Dickey’s Barbecue Pit, each Owner Operator is the Pit Boss of their restaurant. Every Dickey’s franchise owner trains for four weeks at Barbecue University, Dickey’s training program designed to teach every Owner Operator the business of barbecue. In the four weeks, franchisees learn everything from how to smoke a brisket to knowing the ins and outs of the restaurant business. Of course, the learning doesn’t end in the classroom. Dickey’s Barbecue Franchise training team produces daily Shift Management Training Videos to ensure Owner Operators and their Pit Crews are always sharpening their barbecue knowledge.

Chris and Mr. Dickey posing for image

CHEF PHIL BUTLER, DICKEY’S BARBECUE PIT RESEARCH AND DEVELOPMENT CHEF

Chef Phil Butler has worked in the restaurant industry for over 20 years and began his journey with Legit. Texas. Barbecue in August of 2018. His passion for the restaurant industry began at the mere age of 13 and he later went on to develop his skills at the Culinary School of America in New York. Chef Phil’s previous experience includes curating menus and restaurant layouts for both upscale and casual dining concepts. Chef Phil’s work has been featured in multiple events and publications including the James Beard House and Bon Appetit Magazine .

Process

PREPARATION

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

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

SMOKING

At Dickey’s, our Texas barbecue is always slow-smoked and served hot. True Texas barbecue (like we’ve said, not Texas BBQ) is a process—slow-smoked to perfection. This process helps break down the fat in the meat and adds a unique smoke flavor. If you ask any Dickey’s family member, they will tell you that there is nothing better than pulling a brisket out of the smoker with a beautiful smoke ring .

At Dickey’s, our Texas barbecue is always slow-smoked and served hot. True Texas barbecue (like we’ve said, not Texas BBQ) is a process—slow-smoked to perfection. This process helps break down the fat in the meat and adds a unique smoke flavor. If you ask any Dickey’s family member, they will tell you that there is nothing better than pulling a brisket out of the smoker with a beautiful smoke ring .

SERVING

At every Dickey’s Barbecue Pit restaurant, the passion and care that goes into smoking our meats is also put into serving our guests. Each Owner Operator serves up delicious meats, savory sides, buttery rolls and, of course, a heaping side of southern hospitality .

At every Dickey’s Barbecue Pit restaurant, the passion and care that goes into smoking our meats is also put into serving our guests. Each Owner Operator serves up delicious meats, savory sides, buttery rolls and, of course, a heaping side of southern hospitality .

SMTV Highlights

Always On 'Cue