Baker’s BBQ began as a small roadside shack in the late 1970s, founded by James “Jim” Baker in the heart of Texas. What started as a simple pit and a handful of family recipes quickly grew into a local legend, drawing in crowds who couldn’t resist the smoky aroma drifting down the highway. In the intervening years, Baker’s expanded from that modest shack into a full-fledged restaurant, but the heart and soul of the menu remained rooted in slow-smoked tradition.
As the menu grew, so did its reputation—locals raved about the ribs, pulled pork, and housemade sides, while a secret menu quietly made its way into the hands of die-hard fans. Items like loaded brisket fries and off-menu sandwiches became insider favorites. Still, the cornerstone of Baker’s BBQ is the original hickory-smoked brisket—Jim’s first signature dish—which continues to be loved by old-timers and newcomers alike.
