Sonny Bryan's Smokehouse

About the Business

Specialties

Sonny Bryan, whose original vision for top-tier Texas barbecue is still alive and well, used to keep the restaurant open until the 800 pounds of meat ran out (usually around 1 pm). He'd spend the rest of the day riding his bicycle around town. A lot has changed since the days of Sonny and his bicycle but we're proud of the blend of old and new you'll encounter while visiting our flagship store. It's easy to spot imposters in the barbecue industry. Looking for authentic barbecue that stands out among all the other briskets? We've got the roots and the history to prove you're in the right place.

History

Established in 1910.

In 1910 Elias Bryan moved his family to Dallas from Cincinnati and opened the first Bryan 's Barbecue. His son, William Jennings Bryan, (known as Red for his hair) opened his own restaurant in Oak Cliff, Texas in 1935. Working with his Dad was William Jennings Bryan Jr., who was known as "Sonny". Sonny left Red in 1958 and opened his own restaurant on February 13th, the same day his Daddy and Granddaddy opened their restaurants. Since that time the legend has spread nationwide, in fact worldwide! Sonny's reputation for friendly service and melt-in-your-mouth barbecue has fed U.S. Presidents, famous entertainers, sports legends, and other famous patrons. Sonny Bryan's has been featured in all types of publications including television, books, magazines, newspapers and more.

Meet the Business Owner

Business owner information

Brent H.

Business Owner

There are few things in life that Texans take more seriously than family and barbecue. Sonny Bryan's Smokehouse CEO Brent Harman, is about as Texan as they come. Since birth, he has lived, worked and thrived in The Lone Star State. He attended Hyer Elementary and Highland Park High School in Dallas and graduated with a Bachelors of Business Administration from The University of Texas at Austin in 1995.  After college, Brent helped open a new Sonny Bryan's store in Grapevine and was the assistant manager at the location for two years. After briefly leaving Sonny Bryan's to get his MBA from Baylor University, he returned to manage the opening of the Richardson restaurant in 1998. Since then, he has served as Vice President of Operations, Vice President of Development, and was named President and CEO in 2004. He also served a three-year term on the Texas Restaurant Board of Directors and joined the Young Presidents Organization in 2010.