Israel “Pody” Campos, from Pecos, Texas, transitioned from a career in law enforcement to opening his own BBQ restaurant, which has since become a favorite among locals and food critics alike. What started as a small operation cooking just two briskets a day took a turn when Daniel Vaughn, author of The Prophets of Smoked Meat and future Texas Monthly BBQ editor, made an unexpected visit. Vaughn, who was passing through on a trip inspired by his love for country music, featured Pody in his book. A few years later, Pody’s BBQ was ranked among Texas Monthly’s Top 50 BBQ restaurants, solidifying his place in Texas BBQ history.

Pody’s BBQ has been recognized multiple times in Texas Monthly’s top fifty lists, and his signature green chile hominy, made with Hatch chiles and chopped brisket, ranks 4th in the side dish category. Pody’s full menu includes a range of smoked meats like turkey, brisket (both moist and lean), sausage, ribs, and pulled pork. His moist brisket, known for its buttery texture that melts in your mouth, is the most popular. National food critics have even ranked Pody’s pulled pork among the top five in the country.

After experimenting with different types of wood, Pody settled on a mix of mesquite and post oak to achieve the perfect balance of flavor and longevity. His slow-smoking process involves smoking briskets for six hours, followed by a low and slow cook for another ten hours. Located on Highway 285 next to the Pecos Rodeo Grounds, Pody’s BBQ is a true family-run business, where friends and family help bring his passion for BBQ to life every day.