Sadler’s Smokehouse: Perfection Takes Time

 

In 1948, folks drove from miles around to the first Sadler’s Smokehouse in Henderson to get a taste of Sadler’s authentic, premium pit-smoked meats. In 1961, Harold Sadler opened up his own Sadler’s Smokehouse in Lufkin, Texas. Harold had a real passion for making a high quality, premium pit-smoked brisket. The demand for Sadler’s pit-smoked meats seemed insatiable. With the opening of their first food processing plant, the Sadlers decided to focus entirely on their fast emerging wholesale foodservice business. It was only a matter of time before this authentic-tasting barbecue expanded onto the shelves of stores across the country.

 

The business eventually grew to the point that, in 1984, Sadler’s Smokehouse expanded to their present location. Now, a 40- acre business site houses the company’s headquarters and a more than 300,000 square foot state-of-the-art processing plant. Sadler’s Smokehouse has made numerous innovations around their facilities over the years, but cooking faster isn’t one of them. Harold Sadler believes that perfection takes time and there is no compromising that slow smoked flavor.

 

Beef Brisket
A fully cooked whole beef brisket. This pit-smoked product will possess a distinct pink smoke ring which lets you know this product is real, authentic barbeque.  This item is pit smoked for up to 18 hours over premium hardwoods: hickory, mesquite and pecan.

 

***Sadler’s Smokehouse has the Kansas City Barbecue Seal of Approval***