Why are so many Texas BBQ joints closing? Is the Texas BBQ Boom Over?

Texas BBQ has experienced an incredible boom over the last decade, but lately some well-known restaurants have been shutting their doors — and this week, Nick Pencis, Justin Fourton and Wayne Mueller ask whether something bigger is happening.

Is Texas BBQ simply too expensive? Have we reached peak BBQ? Is the market oversaturated? Or are great pitmasters discovering that making incredible barbecue and running a successful restaurant are two very different things?

The guys get into rising beef prices, labor and operating costs, shrinking disposable income, the impact of social media and changing customer habits, and why even getting onto a major BBQ list may not have the lasting impact it once did.

They also discuss whether the Texas BBQ boom has already peaked, why restaurants need to focus on “peak operation” as much as “peak food,” and what today’s aspiring BBQ restaurant owners need to understand before signing a lease.

Plus, we answer your questions — including why three of the biggest names in Texas BBQ don’t even have smokers at home.

Featuring:

Wayne Mueller — Louie Mueller Barbecue

Justin Fourton — Pecan Lodge

Nick Pencis — Stanley’s Famous Pit Bar-B-Q

And Plate or Hate is back, where some of the biggest names in Texas BBQ review YOUR BBQ. Tag us on instagram to get featured!

What do you think? Is this just a difficult moment for restaurants, or has the Texas BBQ boom actually peaked? Let us know in the comments.