Dave Roberson began smoking his own barbecue more than 25 years ago, dishing it out to friends and family. When he first started exploring the hobby, he had no idea it would eventually flourish into a full-blown business known today as Bonehead’s Texas BBQ. 

The menu features many of the recipes that Dave worked so tirelessly to perfect. Most of the meats marinate for up to three days before the Bonehead’s team even puts them in the smoker, at which point they might have another 15 or 16 hours to go before they’re perfectly tender. This includes the signature brisket, pulled pork, and chicken. Try the meats in the form of a sandwich or solo with classic Southern sides like the "tater" salad, which features red peppers and onions, but no mayo. It’s crafted according to a classic West Texas recipe.