When Red Bryan closed his eponymous barbecue joint in 1957, Oak Cliff lost a beloved restaurant, and two pitmasters were out of a job. Red’s son Sonny opened Sonny Bryan’s Smokehouse in North Dallas a year later, and Leon Crouch headed east to Mesquite to team up with Herbert Oyler. Oyler would later patent a rotisserie smoker, but when they opened Mesquite BBQ together in 1959, they cooked their briskets in a brick pit and served them with a barbecue sauce that already had a notable pedigree. “The barbecue sauce, which originated from Red Bryan’s BBQ house in Jefferson during the 1940s, was invented by Red Bryan and Leon Crouch and is still made the same way,” is how the Mesquite News reported it in 1983 when…View Original PostThe post Mesquite BBQ Celebrates Sixty Years of Brisket Chop Chop Sandwiches appeared first on Texas Monthly.