Brisket, Bulls & Business: Barry Cooper on the Legacy of Cooper’s BBQ
Failed to add items
Add to basket failed.
Add to Wish List failed.
Remove from Wish List failed.
Follow podcast failed
Unfollow podcast failed
Brisket, Bulls & Business: Barry Cooper on the Legacy of Cooper’s BBQ
-
Narrated by:
-
By:
About this listen
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.