Kent Black Talks Legacy, Growth, and Staying True on Now That's Smokin'
Kent Black reflects on growing Black's BBQ from one legendary location into a statewide staple — without losing sight of its roots.
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In a recent episode of the Now That's Smokin' podcast, presented by the National Barbecue & Grilling Association, Kent Black sat down to talk about what it really means to carry on a 93-year-old barbecue tradition.
As the third-generation pitmaster of Black's BBQ in Lockhart, Texas, Kent shared the story of how he purchased the family business from his father, Edgar Black Jr., and expanded it into multiple locations across Texas — all while staying true to the original recipes, techniques, and values passed down from his grandfather, Edgar Black Sr.
One memorable moment came as Kent spoke about longtime employee Rachel, who recently retired after 43 years at Black's. “They become part of your family,” he said. That sense of loyalty and care extends from staff to customers — something Kent credits as key to Black's longevity.
“Take care of the customer and your business will be fine,” Kent says. “Take care of your staff, and your business will be fine.”
From honoring the past to embracing the future, Kent's conversation offers a rare look behind the smoke at what keeps a Texas barbecue institution thriving — consistency, community, and a whole lot of heart.