Smokey John's has been serving barbecue in Dallas, Texas, since 1976, but it was losing money. Then, 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. 00:00 - Intro 01:47 - Smokey John's History 02:34 - Making Brisket 03:58 - Taking Over the Restaurant 05:03 - Revenue and Costs 06:15 - The Fire 07:20 - Rebuilding After the Fire 09:06 - Black-Owned Barbecue in Texas 09:42 - Future Goals and Pricing 10:38 - Carrying on Dad's Legacy 11:10 - Credits ------------------------------------------------------ #texasbbq #brisket #familybusiness #smallbusiness WATCH MORE SMALL BUSINESS VIDEOS: Why Halal BBQ Is Taking Over Texas youtu.be/byLQI_j1d3I Ma...