Tradition is our secret ingredient
When Red Sadler opened the very first Sadler’s Smokehouse restaurant, he had no way of knowing it would grow into a national company. All he had was his desire to smoke great brisket and serve it to his community. With a small rotisserie-style smoker, Red cooked up beautiful cuts of meat rich with flavor.
Today, our smokers are a little bit bigger, but we still use the same methods Red perfected over 70 years ago. As we’ve grown to feed customers all across the country, we’ve kept our commitment to tradition at the forefront of our hearts. We never sold out — we bought in.
All our meats taste like they’re from a small Texas town—because they are.
FAMILY
From humble beginnings, Red Sadler wanted to offer great food to everyone in Henderson, Texas. Folks would drive for miles to get Red’s BBQ. In 1968, the Sadler family decided to focus on their fast emerging wholesale foodservice business, opening their large smoking facility.
Red’s son Harold created the SADLER’S SMOKEHOUSE® brand and worked to expand Red’s methods. He developed our signature rotisserie pit based on the knowledge he learned from his father, increasing the amount of food we’re able to smoke at any given time.
Our passionate pitmasters have always cooked meat for twelve hours or more at an expertly maintained temperature, so our meat is always as tender and flavorful as possible. This has allowed the Sadler’s Smokehouse family to give the gift of Texas BBQ to the entire nation for generations!
Our family is passionate about sharing BBQ with you and those you love.
FAMILY
From humble beginnings, Red Sadler wanted to offer great food to everyone in Henderson, TX. Folks would drive for miles to get Red’s BBQ. In 1968, the Sadler family decided to focus on their fast emerging wholesale foodservice business, opening their large smoking facility.
Red’s son Harold created the SADLER’S SMOKEHOUSE® brand and worked to expand Red’s methods. He developed our signature rotisserie pit based on the knowledge he learned from his father, increasing the amount of food we’re able to smoke at any given time.
Our passionate pitmasters have always cooked meat for twelve hours or more at an expertly maintained temperature, so our meat is always as tender and flavorful as possible. This has allowed the SADLER’S SMOKEHOUSE® family to give the gift of Texas BBQ to the entire nation for generations!
Our family is passionate about sharing BBQ with you and those you love.
Mastery
Our Pitmaster has been manning our pit for over 30 years.
Pitmaster Ramon Gonzalez is a huge part of the Sadler’s Smokehouse family culture. Ramon has worked with us for over 35 years. He originally worked for founder Harold Sadler and continues to bring the same traditional style to all the BBQ we make every day.
Ramon trains and runs our Pit Crew. This team loads every piece of meat, maintains the flames, and removes every brisket when it’s finished. This group is so good at making perfect smoked meats that they can tell if a brisket is perfect or not just by touch. That feeling of a perfect brisket is something we pride ourselves on at Sadler’s Smokehouse.
MASTERY
Pitmaster Ramon Gonzalez is a huge part of the SADLER’S SMOKEHOUSE® family culture. Ramon has worked with us for over 35 years. He originally worked for founder Harold Sadler and continues to bring the same traditional style to all the BBQ we make every day.
Ramon trains and runs our Pit Crew. This team loads every piece of meat, maintains the flames, and removes every brisket when it’s finished. This group is so good at making perfect smoked meats that they can tell if a brisket is perfect or not just by touch. That feeling of a perfect brisket is something we pride ourselves on at Sadler’s Smokehouse.
INNOVATION
Over 70 years experience crafting small town Texas flavor.
We’re always cooking up new ideas. Committed to tradition, we aim to create bold and inventive new flavors using our time-honored pit-smoking method— like Harold Sadler did all the way back in 1948.
At any given time, we are working on 10-20 bold projects. We experiment with new types of wood, meats, flavors, and spices, all to see what we can create with the SADLER’S SMOKEHOUSE® pit-smoked methods.
Just because we can.
INNOVATION
We’re always cooking up new ideas. Committed to tradition, we aim to create bold and inventive new flavors using our time-honored pit-smoking method— like Harold Sadler did all the way back in 1948.
At any given time, we are working on 10-20 bold projects. We experiment with new types of wood, meats, flavors, and spices, all to see what we can create with the SADLER’S SMOKEHOUSE® pit-smoked methods.
Just because we can.
