This week, Smokey John’s is celebrating a half century in the Dallas restaurant scene. And while the same family owns the space, and for the most part they’ve continued serving the home-cooked staples they always have, one major change has taken place recently.
Brisket is in a new era at Smokey John’s.
We caught up with the two sons of John “Smokey” Reaves, Brent and Juan Reaves, who have been running the restaurant since 2013. I peppered them with questions about how their beef program has evolved. Here’s our chat:…