Finally understanding the science behind perfectly-smoked meat is nothing compared to the bragging rights you earn when you discover the secret is going to a barbecue restaurant and saying, "I'll have the brisket." Leave the smoking to the experts with this Groupon.
$10 for $20 Worth of Barbecue and Comfort Food
Guests can enjoy combination plates loaded with up to three meats, such as sliced beef, pulled chicken, or pork ribs ($10.99–$13.99 for a half pound) and two sides. Barbecue beans, coleslaw, potato salad, and other sides are available by the half pint ($2.29), pint ($4.49), quart ($8.29), and gallon ($25.99).
This Groupon may be redeemed at seven locations across Dallas, Fort Worth, Irving, and Richardson.
Sonny Bryan's Smokehouse
The tradition of Sonny Bryan’s award-winning barbecue started more than a century ago on February 13, a date that would become circled on the calendar again and again throughout Bryan’s Barbecue history. February 13, 1910, marked the opening of Elias Bryan’s Oak Cliff restaurant, Bryan's Barbecue. Exactly 20 years later to the day, his eldest son, William “Red” Jennings Bryan, launched his own restaurant. When February 13 rolled around again 28 years later, Elias’ grandson, William "Sonny" Jennings Bryan Jr., and his wife, Joanne, opened another restaurant, the first Sonny Bryan’s Smokehouse.
Although a different Dallas family now manages multiple locations of the restaurant chain in the Dallas-Fort Worth area, the legendary barbecue lives on. Sonny Bryan's original barbecue sauce spices up its savory pulled meats and ribs, which have been devoured by famous entertainers, sports legends, and A-list celebrities alike. Sonny's seasoned chefs also cater heaps of smoked brisket and jalapeño sausage to parties and events.
Sonny Bryan's Smokehouse has been on the culinary radar since 1989, snapping up awards and publicity from Food Network, the Travel Channel’s Man V. Food Nation and 101 Tastiest Places to Chowdown, and Emeril Lagasse’s The Originals with Emeril. The modest joints have also earned some highbrow epicurean chops through a 2006 Zagat rating and a 2000 James Beard Foundation award for Culinary Excellence and Achievement.