“The longer I’ve done it, I’ve noticed if you shift certain aspects of the technique, you’ll get a better and more consistent result,” Hutchins said. “Cooking time, rack time, how long to season before putting on the pit, what temperature you build it up to … we tinker with different things on that level.”
A second change was his desire to provide a superior product. Partly, this was due to what he observed from his rivals.
“We’re in the golden age of barbecue,”He spoke. “It has changed tremendously from 15 years ago. … Other guys started moving their products to prime brisket [and] prime meats. I was on that curve as far as bettering the product.”
Hutchins was a successful entrepreneur and began looking for an additional location that could fulfill his catering orders. In 2014, Hutchins opened his Frisco branch to meet the demand. The store was open only 12 hours per week. The McKinney shop is also open every day from 11:00 a.m. to 9:00 p.m.
Hutchins’ brother Trey Hutchins was the general manager of the Frisco location, and now the brothers co-own both locations.
“[The Frisco] store has grown organically. It started as mainly our catering store; now it’s our busiest store by a long shot,” Hutchins said. “Both stores are doing an amazing business. …We’re really blessed.”
Hutchins means the employees as the heartbeat of the store.
“You can have the best pits in the world [and] the best product. You can bring all that fancy meat in, but if you don’t have the staff producing it, it’s useless,”He spoke.
Hutchins Barbecue
1301 N. Tennessee St. McKinney
972-548-2629
Hours: Everyday, 11:00 a.m.-9:00 p.m.
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McKinney’s Hutchins BBQ embraces tradition and strives for improvement
