When I first visited Wright On Taco nearly two years ago, the only barbecue on the menu was chopped brisket in a taco or on a bun. Owners Brian and Julie Wright had gone all in on tacos, learning to make their own tortillas and salsas, since their 2016 opening in the tiny East Texas town of Harleton. After a few years, Brian wanted a little more smoke on the menu. He tried to make a go of it on an old smoker left by the building’s previous owner before upgrading to a five-hundred-gallon smoker from Primitive Pits. Soon after its arrival, they built a new pit room, and two months ago they changed the name of the business to Wright On Taco & BBQ.…View Original PostThe post A Small-town Taco Shop Turns Its Focus to Barbecue, With Great Results appeared first on Texas Monthly.