The original brick pit is still in use at the original Sonny Bryan’s, and Harman said it’ll smoke all the barbecue they need in a day. They smoke the briskets over hickory just like Sonny did—in fact, they haven’t changed a thing about the brisket.

Thank Sonny for the excellent sauce, kept warm in old Corona bottles. Our request for the sauce recipe was met with a laugh from Harman. For now, you’ll have to get it from the source, and we can attest that it goes great on a brisket Frito pie, even if it’s for breakfast.