Franchise Innovation Awards 2025: Celebrating the Most Disruptive Brands

Some restaurant owners are in it for the business. <a href="https://www.youtube.com/watch?v=meaqXr6NYZI">Justin Harris is in it for the people.</a>When Justin started looking at restaurant concepts to bring to Hattiesburg, Mississippi, he had a clear vision: great food, a welcoming atmosphere, and something that would genuinely mean something to his community. Dickey's Barbecue Pit checked every box—and nearly 20 years later, he's still showing up for his guests and his team every single day.<h2>Barbecue Is How People Come Together</h2>For Justin, barbecue has always been bigger than the food itself."Barbecue is all about bringing people together," he says. "It's rarely something you enjoy alone—it's shared with friends, family, or colleagues. Whether it's a graduation, a milestone celebration, or even a casual office gathering, barbecue has a way of creating connection."That belief shapes everything about the way his Hattiesburg restaurant feels. Walk in and you're not just getting a meal—you're walking into a place built around the idea that good food is better shared.<h2>A Team That Feels Like Family</h2>Nearly two decades in, ask Justin what he's most proud of and he won't talk about sales numbers or grand opening days. He'll talk about his people.Two members of his team have been with him for over 15 years. Three more are closing in on a decade. In an industry where turnover is the norm, that kind of loyalty tells you everything about the culture Justin has built inside his four walls."I consider our team family," he says. "Being able to support and invest in them is the most fulfilling part of what we do."That investment goes beyond a paycheck. Justin has found ways to show up for his long-tenured employees in meaningful, personal ways—because to him, taking care of the people who take care of his guests is just part of the job.<h2>Real Barbecue. Real Community.</h2>Dickey's Barbecue Pit has been slow-smoking meats the right way since 1941. But what makes each location special is the person running it—and in Hattiesburg, that person has spent nearly 20 years proving that a great barbecue restaurant is really just a great community hub with really good brisket.

Meet Justin: The Heart Behind Dickey's Hattiesburg

CEO Magazine: Secret Sauce: Laura Rea Dickey & Roland Dickey Jr

<h1 style="margin-left:0cm;text-align:center;">National barbecue restaurant chain drops a 2026 Tax Day deal worth claiming</h1><h1 style="margin-left:36.0pt;">&nbsp;</h1><h1 style="margin-left:0cm;">Brisket over breakdowns! Dickey’s Barbecue Pit is inviting fans to keep calm and ‘cue the savings this tax season with a deal available nationwide.&nbsp;</h1>&nbsp;Exclusively on Tuesday, April 14 and Wednesday, April 15, guests can <a href="https://www.dickeys.com/menu/catering/group-packs">enjoy $10 off orders of $50 or more&nbsp;</a>when they use code WRITEOFF online at dickeys.com or on Dickey’s mobile app.&nbsp;&nbsp;Whether you’re stress-eating your way through spreadsheets or celebrating a refund, Dickey’s has all the comfort food classics covered. Guests can dig into slow-smoked brisket, fall-off-the-bone ribs, pulled pork, and juicy smoked chicken, alongside hearty, homestyle sides like mac &amp; cheese, creamy coleslaw, baked beans, and buttery rolls. Craving something extra indulgent? Load up on giant stuffed baked potatoes, barbecue sandwiches piled high with your favorite meats, or family-style packs perfect for sharing (or not). And of course, no comfort meal is complete without something sweet like <a href="https://www.dickeys.com/menu/everyday/new-arrivals/miss-ollies-secret-strawberry-ice-cream">Miss Ollie’s Secret Strawberry Ice Cream</a>, pecan pie or chocolate chunk cookies to round it all out.&nbsp;“In our house, it’s simple, we file then we feast” said <a href="https://www.youtube.com/watch?v=n7gaDKwS_zg">Laura Rea Dickey</a>, CEO of Dickey’s Barbecue Restaurants, Inc. “Tax season can be stressful, so we’re giving folks a reason to celebrate getting it done with a little reward in the form of smokin’ savings and great barbecue.”&nbsp;Guests looking to take advantage of the limited-time offer can join Big Yellow Cup Rewards through the Dickey’s app while also unlocking exclusive perks year-round, including members-only promotions, surprise birthday treats and points earned on every purchase that can be redeemed for future savings. Signing up is free and gives fans access to special offers like this one all year round.&nbsp;&nbsp;Limit one (1) redemption per transaction. Valid at participating locations. Offer not valid in combination with any other discounts, promotions or offers.&nbsp;&nbsp;To learn more, follow Dickey’s on <a href="https://www.facebook.com/dickeysbarbecuepit/">Facebook</a> and <a href="https://www.instagram.com/dickeysbarbecuepit/">Instagram</a>. Download the <a href="https://www.dickeys.com/promos/check-the-app">Dickey’s Barbecue Pit app</a> from the <a href="https://itunes.apple.com/us/app/dickeys-barbecue-pit/id1288151925?mt=8">Apple App Store</a> or <a href="https://play.google.com/store/apps/details?id=com.olodickeysapp">Google Play</a>.&nbsp;<h2>About Dickey’s Barbecue Restaurants, Inc.&nbsp;</h2>Dickey's Barbecue Restaurants, Inc., the world’s largest barbecue concept, was founded in 1941 by World War I Veteran, Travis Dickey. For the past 85 years, Dickey’s Barbecue Pit has served millions of guests Legit. Texas. Barbecue™ alongside their iconic Big Yellow Cup. The Dallas-based, family-founded barbecue franchise serves slow-smoked meats and home-style sides with 'No B.S. (Bad Stuff)' included for dine-in, drive-thru (select locations) and pick-up ‘Cue the catering experts at Dickey’s by dialing the Catering Hotline at&nbsp;<a href="tel:+18662272328">+1-866-227-2328</a> or visiting Dickey’s website to order or get a quote. For more information, visit&nbsp;<a href="http://www.dickeys.com/">www.dickeys.com</a>.&nbsp;

Tax Day Deals 2026: Dickey’s Offers BBQ Savings

At Dickey’s Barbecue Pit, great barbecue isn’t just a meal—it’s a tradition passed down through generations. We take pride in bringing Legit. Texas. Barbecue ™ flavors to all our menu items. We take our time when doing this process to make sure that flavor is put into every bite of ribs our customers take. From the first spark of the smoker to the much anticipated first bite into our fall-off-the-bone ribs, Dickey’s Barbecue delivers. True Texas barbecue is built on patience, craftsmanship, and a passion for bringing people together. That is what Roland Dickey Jr., brings to Dickey’s Barbecue Franchises as well as through the 321 rib method.&nbsp;For Roland Dickey Jr., BBQ is more than cooking—it’s a way of life. Whether you're hosting a backyard gathering or simply satisfying a craving for authentic, slow-smoked flavor, his trusted 3-2-1 rib method delivers tender, smoky ribs that fall right off the bone every time.Okay, without further delay, let’s fire up the smoker and walk through a time-tested technique that brings Dickey’s quality to your own backyard.Why the 3-2-1 Method WorksThe 3-2-1 rib method is a simple, structured approach that produces consistent, competition-worthy results. It focuses on three essentials: flavor, tenderness, and balance.Here’s how it works:<ul><li>3 hours of slow smoking to build deep, smoky flavor&nbsp;</li><li>2 hours wrapped to lock in moisture and to tenderize&nbsp;</li><li>1 hour unwrapped to finish and to caramelize &nbsp;</li></ul>By following these 3 key essential pieces, your ribs will absorb smoke, stay juicy, and develop that signature, sticky glaze that defines authentic barbecue.&nbsp;<figure class="image"><img src="https://cms-www-dickeys-com.s3.amazonaws.com/porkribs_b87d69a045.jpg"></figure>&nbsp;&nbsp;Ingredients for Backyard PitmastersHere’s what you’ll need to recreate the Dickey’s-inspired rib experience at home:<ul><li>2 racks of pork ribs (about 5 lbs)&nbsp;</li><li>Kosher salt&nbsp;</li><li>Brown sugar&nbsp;</li><li>Black pepper&nbsp;</li><li>Garlic powder&nbsp;</li><li>Onion powder&nbsp;</li><li>Ground ginger&nbsp;</li><li>Smoked paprika&nbsp;</li><li>Worcestershire sauce&nbsp;</li><li>Apple cider vinegar&nbsp;</li><li>Tomato paste&nbsp;</li><li>Honey&nbsp;</li><li>Chicken broth or water&nbsp;</li><li>Apple juice or beer (for wrapping)&nbsp;</li><li>Your favorite barbecue sauce&nbsp;</li></ul>This blend delivers the perfect balance of sweet, smoky, tangy, and savory—the foundation of great Texas barbecue.Step-by-Step: The 3-2-1 Rib MethodStep 1: Prep Like a PitmasterGreat barbecue starts before the smoker. It starts with the Prep stage!<ul><li>Remove the membrane from the back of the ribs&nbsp;</li><li>Trim excess fat&nbsp;</li><li>Apply your dry rub evenly&nbsp;</li></ul>For best results, let the ribs rest in the refrigerator for at least 4 hours—overnight if possible. This allows the flavors to fully penetrate the meat.Step 2: Smoke Low and Slow (3 Hours)Set your smoker to 225°F and use wood like apple or cherry for a mild, slightly sweet smoke.<ul><li>Place ribs bone-side down&nbsp;</li><li>Let them cook undisturbed (fight the temptation to fuss with them!)</li></ul>This stage builds the rich bark and smoky depth Dickey’s is known for.Step 3: Wrap for Tenderness (2 Hours)Wrap the ribs tightly in foil with a splash of apple juice or beer (your choice here).<ul><li>Return to the smoker&nbsp;</li><li>Let them braise in their own juices&nbsp;</li></ul>This step is key to achieving that fall-apart tenderness while keeping the meat juicy.Step 4: Sauce and Finish (1 Hour)Unwrap the ribs and brush them with barbecue sauce.<ul><li>Place back on the smoker&nbsp;</li><li>Baste every 15 minutes (this will really build the flavor to finish them off)</li></ul>This final stage caramelizes the sauce, creating a glossy, flavorful crust.Step 5: Let Them RestOnce off the smoker, let the ribs rest for 5–10 minutes.This allows the juices to redistribute—ensuring every bite is as flavorful as the last. Do not rush this step! The wait will be well worth it!Pro Tips from RolandAccording to Roland Dickey Jr., mastering ribs comes down to a few key principles:<ul><li>Keep your smoker temperature steady at 225°F&nbsp;</li><li>Don’t rush the process—low and slow is everything&nbsp;</li><li>Experiment with flavors like chipotle, bourbon, or different wood blends – you can make your barbecue signature flavor all your own!</li><li>Trust your taste and adjust along the way&nbsp;</li></ul>“Barbecue should reflect the pitmaster behind it.”&nbsp;&nbsp;&nbsp;&nbsp;No Smoker? No Problem.We would always recommend that you use a smoker because really, nothing quite beats that flavor you can build in one. But sometimes that isn’t an option so here are a few ways you can still enjoy great ribs through alternative cooking methods:&nbsp;<ul><li>Oven-baked ribs for a convenient indoor option for those bad weather days that keep you inside</li><li>Grill-finished ribs for added char and texture without the full smoker needed</li><li>Slow cooker ribs for an easy, hands-off approach with a “set it, and forget it” mentality</li></ul>The technique may vary, but the goal stays the same: great flavor, done right. You can choose whichever technique best serves your needs!Bringing It All TogetherAt Dickey’s Barbecue Pit, we believe barbecue is about more than just food—it’s about creating moments worth sharing.With the 3-2-1 method, you’re not just making ribs—you’re carrying on a tradition of authentic, Texas-style barbecue that’s been perfected over decades.So whether you’re cooking at home or stopping by your local Dickey’s, one thing remains true:When it’s done low and slow, it’s done right.&nbsp;

Master the 3-2-1 Rib Method with Roland Dickey Jr.

How slow-smoked tradition and genuine community roots made Dickey's Barbecue Pit a neighborhood staple.Dickey’s Barbecue Pit has been in Arlington for over 2 decades. It isn’t just a place where you can grab slow-smoked brisket, it truly is a part of the community. The same way that our Legit. Texas. Barbecue™ does, building a connection in the community in a truly authentic way takes time to get just right. After over two decades, authentic Texas BBQ and authentic local connection has been driven by a Dickey’s Barbecue Pit veteran, David Boisture.&nbsp;David’s journey with Dickey’s began back in 2002 with a simple recommendation from his father-in-law. After spotting an ad in The Wall Street Journal, he encouraged David to take a closer look at the now, largest barbecue brand in the world. That nudge turned into a life-changing decision.“When I visited the office and met Mr. Dickey in person, I saw the potential right away,” David recalls. “The model was simple, strong, and built to last.”More than 20 years later, <a href="https://franchise.dickeys.com/ideal-franchise-owner/case-studies/#David%20Boisture" target="_blank" rel="noopener noreferrer">David</a> is still all in on this model.<h2>Built on Consistency and Community</h2>Over the years, David has owned and operated multiple Dickey’s locations across Tarrant County, growing his footprint to four stores at one point. Today, he continues to serve the Arlington community from his location at Ballpark and Lamar—while also stepping into a leadership role as an Area Director, mentoring other franchisees across the Dallas-Fort Worth area.So what’s kept him with Dickey’s for so long?“The model is what brought me in—but it’s the consistency and community involvement that made me stay,” he says. David credits a relentless focus on the fundamentals: clean restaurants, organized operations, and genuine customer service.“When you get the basics right, everything else falls into place,” he explains. “And being present—really connecting with your team and your guests—that’s what builds loyalty.”<h2>More Than Barbecue</h2>For David, running a Dickey’s isn’t just about serving great food—it’s about being part of something bigger.“Community involvement is essential,” he says. “It’s not just about barbecue; it’s about relationships.”From partnering with local organizations to showing up for neighborhood events, David has seen firsthand how engagement drives both awareness and trust. This local presence helps him to turn first-time guests into life-long regulars. It’s not necessarily the aim, but it is a biproduct of these fundamental efforts.&nbsp;“Be the ‘local Dickey’ in your community,” he often tells new franchisees. “That’s where real success starts.”<h2>A Proven Model That Grows With You</h2>David’s career reflects what’s possible within the Dickey’s system. From first-time owner to multi-unit operator to Area Director, his growth has been fueled by a model designed to scale—without losing sight of what matters most.“Dickey’s gives you the tools, the structure, and the support,” he says. “If you follow the model and stay committed, it works.”That model—paired with a brand legacy dating back to 1941—continues to set Dickey’s apart in a competitive barbecue landscape.“The authenticity is real,” David adds. “We’ve been doing this the same way for decades—slow-smoked, quality barbecue—and that consistency matters to our guests.”<h2>Looking Ahead</h2>Today, David is focused on the future—both for his own store and for the next generation of Dickey’s owner-operators he mentors.“As an Area Director, I want to help others succeed,” he says. “I’ve been in their shoes, and I know what it takes.”And in Arlington, his commitment remains as strong as ever: serving great barbecue, supporting his community, and continuing to build on the legacy of Dickey’s Barbecue Pit.“At the end of the day,” David says, “if you stick to the basics and run the model, success will follow.

From First Store to BBQ Leader: David Boisture’s Story

Whether you’re a backyard beginner or refining your pitmaster skills, these best BBQ techniques will help you elevate your BBQ game. Even if you’re new to exploring Texas BBQ techniques or other regional BBQ styles, learning some BBQ Basics will be fundamental and nice to revisit to perfect your barbecue skills. 

At Dickey’s Barbecue, we know what goes into Texas BBQ traditions since we’ve been doing it for 85 years! Here is a basic and quick rundown of the basics so that you know what kind of love and attention goes into every bit of our delicious BBQ. 

**Understanding Regional BBQ Styles**

 Before diving into what we think are the best BBQ techniques for beginning pit masters, it’s important to recognize that barbecue varies widely across the United States. Each region has its own flavor profiles, meats, and cooking methods. Some regions swear by vinegar, some by mustard, wet seasoning, dry rubs, and the list goes on and on. Arguably, every region says they have the best BBQ because of that regional barbecue pride. Now, we might be a little biased being a local Texas BBQ spot serving Legit. Texas. Barbecue, but Texas BBQ really is the best in our opinion. With that being said, some of the basics can vary based on region. Understanding that and knowing that flavor and preference is more subjective than saying any one way is the right way, is something to keep in mind when we discuss the basics. For a larger discussion on [Regional BBQ Styles, click here!](https://www.dickeys.com/press/blog/texas-barbecue-the-ultimate-guide-regional-bbq-styles-explained)

Now that we have a general understanding of[ Regional BBQ](https://www.dickeys.com/press/blog/texas-barbecue-the-ultimate-guide-regional-bbq-styles-explained) styles, let’s talk more about basic BBQ techniques.

**Low and Slow: The Golden Rule of BBQ**

No matter the region, one rule (almost always) stays consistent: low and slow cooking produces the best results for smoking meats. Barbecue isn’t about high heat and quick sears. Instead, it’s about maintaining steady temperatures—usually between 225°F and 275°F—for several hours. This is a tried-and-true Texas BBQ technique and one that Dickey’s Barbecue Pit uses. 

Why low and slow? Slow cooking allows collagen and connective tissue to break down gradually, resulting in tender, juicy meat. This makes it one of the top Texas BBQ techniques to follow. It also gives smoke time to infuse flavor and create that prized outer crust known as bark to give your smoked meats a deep flavor you just can’t fake. 

Temperature control is also a critical BBQ technique, especially in regards to cooking over a long period of time. Use a reliable digital thermometer and avoid constantly opening the smoker lid, which causes heat fluctuations. You have to trust your pit and your thermometer to do their job. Consistency is key to mastering any BBQ technique and impatience is the downfall. Don’t rush the cooking process but also don’t interrupt it with constantly checking your meat.

**The Importance of Resting** 

Resting is so important but it is also an easy step for people to miss. In our opinion, it is not an optional step to the process. It’s an important step for a few reasons: 

- Juice Redistribution 

- Why slicing too early ruins your smoked meat 

- Carryover Cooking 

Let’s break it down by reason next.

**Juice Redistribution** 

We talked about cooking low and slow early which breaks down collagen and connective tissues slowly, but in addition, when meat cooks, muscle fibers righten. When those fibers righten, it pushes moisture toward the center of the piece of meat. Now, if you slice into the cooked meat too early, all those juices can be lost to your cutting board instead of remaining in your barbecue to keep it moist and delicious. Imagine spending hours to smoke a lovely brisket, only to dry it out by not waiting to slice. Rest it and get all that juice redistributed and also get a better texture to each bite as well! Slice too early and watch your heard earned moisture leak all the way out of your meat. Brisket is particularly unforgiving. Look out for our next blog to see the best practices for smoking a brisket. 

A properly rested brisket will feel relaxed and supple. When sliced, it should hold together but still bend gently over your finger. 

Resting isn’t wasted time — it’s the final step in cooking.

**Carryover Cooking** 

Meat continues to cook even after it’s removed from heat which is called carryover cooking. Internal temperatures can rise anywhere from 5–15 degrees depending on the size of the cut so it is important to keep this in mind during your cooking process/timing. If you wait until your meat is at temp to pull it away from the heat, you run the chance of overcooking during the resting time. A good basic BBQ move that smart pitmasters use is to remove your meat slightly before it hits the final desired temperature. That way, you compensate for that carryover cooking.

![Best BBQ Techniques_Texas BBQ techniques, regional BBQ styles, how to smoke brisket.jpg](https://cms-www-dickeys-com.s3.amazonaws.com/Best_BBQ_Techniques_Texas_BBQ_techniques_regional_BBQ_styles_how_to_smoke_brisket_11b00c1e0e.jpg)

**Common BBQ Mistakes** 

Even experienced pitmasters can make mistakes. Since you’ve heard some of the basics of the Best BBQ techniques to follow, here are some of the common BBQ mistakes that can happen. 

- Opening the smoker too often 

- Relying only on time instead of internal temp 

- Not using a thermometer 

- Skipping the rest period 

**Opening the Smoker Too Often** 

Smoking meats require consistent temp control. Each time you open the lid to your smoker, heat escapes. This will increase your cook time but also creates inconsistent heat which can affect tenderness and bark development. 

If you’re looking, you’re not cooking. 

Trust your process and keep the lid closed whenever possible.

**Relying Only on Time Instead of Internal Temperature** 

BBQ is done when it’s done — not when the clock says so. Temperature can sometimes mean more than cooking time. For example, 2 briskets of the same weight can take completely different times to cook/be done. Always cook to temp instead of time. Time is a suggestion or starting framework, but temperature is a non-negotiable.

**Not Using a Thermometer**

Using a thermometer is non-negotiable. A reliable meat thermometer removes guesswork and prevents overcooking or undercooking. 

Cooking without one is gambling.

**Skipping the Rest Period** 

We mentioned this early, resting is important! Impatience is one of the biggest reasons for dry meat. Resting completes the cooking process and preserves moisture. 

Skipping it can undo hours of your hard work and patience. 
 

We hope that you found these to be the Best BBQ Techniques to get you started! Keep tuning in to our blog for more useful tips, tricks, and all things barbecue!

Texas Barbecue: The Basics -  Best BBQ Techniques 

For Jon Ellison, the barbecue spoke for itself, making the choice completely straightforward.Jon didn't come to Dickey's looking for just any restaurant concept. He came because he genuinely loves the food—slow-smoked, real barbecue that he believes stands apart from the typical fast-casual crowd. <a href="https://youtu.be/_98UzQZ1Hyk?si=7ZvQAVFCpQZxUqfL">"We're a cut above," he says. "It's real meats for real people."</a> That belief in the product is something guests can taste in every plate that comes out of his Issaquah kitchen.<h2>More Than Meets the Smoke</h2>Running a great barbecue restaurant, Jon quickly learned, is more involved than it looks. Getting everything prepped, smoked, and ready for the day requires serious coordination—and he has a lot of respect for the craft behind it.What impressed him most was how that complexity gets managed without cutting corners. The systems, he says, help "bottle the chaos and crank out a really good product in a timely, efficient way." For guests, that means the same quality barbecue—cooked right, every time—whether it's a Tuesday lunch or a busy Friday dinner rush.<h2>The Brisket vs. Ribs Debate</h2>Push Jon on his menu favorite and he'll give you an honest answer: he can't pick one. It's a toss-up between the brisket and the ribs, and honestly, that's a pretty reasonable place to land. Both are slow-smoked daily and loaded with flavor—the kind of barbecue that makes the decision genuinely difficult.<h2>Legit.Texas.Barbecue.™</h2>Since 1941, Dickey's Barbecue Pit has built its reputation on one thing: doing barbecue the right way. Slow-smoked meats, homestyle sides, and a commitment to consistency that guests can count on—that's what Jon Ellison brings to Issaquah every day, and it's what Dickey's has been delivering to communities across the country for over 85 years

Meet Jon: The Man Behind Dickey's Barbecue Pit in Issaquah

More Than Meets the Smoke

The Brisket vs. Ribs Debate

Legit.Texas.Barbecue.™

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