Even if you've never visited one in person, you've probably heard of the gas station/convenience store phenomenon that is called Buc-ee's. The include the sheer size of its locations, its clean restrooms, and, perhaps most notably, its barbecue brisket sandwiches. In the middle of each store sits a large, circular sandwich production area where Buc-ee's employees in cowboy hats prep brisket sandwiches as well as turkey, pulled pork, fried chicken, and sausage varieties.
When patrons hear the familiar call, "Fresh brisket on the board!" they know a fresh, hot slab of beef brisket is being sliced and diced for a new batch of sandwiches, a process customers can watch. Michael Bui, the Operations District Manager for Buc-ee's in Alabama, told that the company sells more brisket sandwiches than it does $0.69 fountain drinks, making it the number one selling food item in the company.
Bui attributes the popularity of the sandwich to the fact that the flavor of the meat itself is highlighted. The briskets are seasoned simply, mostly with salt and pepper, and are smoked for 12 to 14 hours in a central smokehouse. From there, they are shipped daily to Buc-ee's locations across the country, primarily in the southern states.
Each sandwich, whether sliced or chopped, is served warm on a soft bun with Buc-ee's housemade, tomato-based, Texas-style barbecue sauce. The sandwiches are generous in size, simple in the details, and altogether delicious. Brisket for breakfast and lunch Buc-ee's lo.