In this episode, we go behind the smoke with Barry Cooper, the man behind Cooper’s Old Time Pit Bar-B-Que, to explore how a small BBQ joint in Mason, Texas grew into a statewide icon - feeding Texans and travelers from New Braunfels to the Fort Worth Stockyards.
We cover:
🔥 How Cooper’s BBQ built its legacy—serving 50 head worth of beef per location, per day
🔥 The evolution of the Fort Worth Stockyards from cattle exchanges on Exchange Ave to today’s tech-driven auctions
🔥 The importance of consistency, community, and giving back, including daily donations to local shelters
🔥 How Cooper’s BBQ helps tell the story of modern ag to tourists, veterans, and families
🔥 And yes - how a Hereford bull with the Barber Ranch brand ended up right there in the Stockyards.
It’s a smoky, meaty journey through Texas history, beef markets, and the future of agriculture.
🎧 Subscribe and listen wherever you get your podcasts.
We cover:
🔥 How Cooper’s BBQ built its legacy—serving 50 head worth of beef per location, per day
🔥 The evolution of the Fort Worth Stockyards from cattle exchanges on Exchange Ave to today’s tech-driven auctions
🔥 The importance of consistency, community, and giving back, including daily donations to local shelters
🔥 How Cooper’s BBQ helps tell the story of modern ag to tourists, veterans, and families
🔥 And yes - how a Hereford bull with the Barber Ranch brand ended up right there in the Stockyards.
It’s a smoky, meaty journey through Texas history, beef markets, and the future of agriculture.
🎧 Subscribe and listen wherever you get your podcasts.