Smokey John’s has been serving barbecue in Dallas, Texas, since 1976. It was already losing money when a devastating fire destroyed the entire restaurant in 2017. So, brothers Brent and Juan Reaves had to rebuild it from scratch. Their bet paid off. Today, Smokey John’s makes nearly $4 million in annual revenue and goes through roughly 2,000 pounds of brisket each week. The brothers explain what it takes to keep a 50-year-old barbecue business alive while continuing their father’s legacy.
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