A large smoker sits in the middle of the kitchen where the smell of beef brisket fills the room. The sun is just rising and the brisket has now smoked overnight for 12 hours. The chicken and pork are added and by lunch they will have the perfect flavor and taste. Most of the meats at Big B's BBQ are seasoned with the house dry rub and slow-smoked using Mesquite and Oak. The wood is brought over from family owned farmland in South Texas where Brian grew up. The restaurant is designed to give guests the experience of  Brian home town setting and up bringing and everything he enjoyed and loved about Texas, BBQ and Family.