This Texas BBQ restaurant goes through 2,000 pounds of brisket every week. Smokey John's Bar-B-Que also uses hundreds of pounds of ribs and catfish. Brothers Brent and Juan Reaves explain what goes into preparing the meat — and how rising protein prices are changing the cost of running their Dallas family business. #barbecue #TexasBBQ #brisket #smallbusiness #Dallasfood