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Heim Barbecue opens larger, second location today in Fort Worth, with new housemade sausages, Heim brisket burgers, bacon burnt ends all day


It’s been four years since Travis Heim and his wife Emma invested their only $100 in two briskets, opened a mobile bbq stand, and scratched their way to what is now a thriving business.

Today, the duo open a second, larger location of Heim Barbecue in a new west Fort Worth location with three Oyler smokers, plenty of prep room and a menu that takes BBQ well beyond brisket and ribs. And the new space has allowed the Heims to finally make and sell their own sausages; until this week, they’d been purchasing their beef and pork sausages from a third party. Now Heim says they’re all made in-house.

Never been to Heim? Start with the bacon burnt ends, a twist on Kansas City-style brisket burnt ends that Travis created years ago. Travis says he sold 16 tons of bacon burnt ends last year – and thinks he’ll easily exceed that amount this year.

Next, add something that’s even better than those bacon burnt ends: Heim’s double cheeseburgers, built with two thin, griddled patties that are a delicious, smokey blend of 44 Farms ground beef and leftover Heim Barbecue brisket. Intro’d as a special item at Heim’s Magnolia location, they’re now a standard item at both locations.

Of course, this is brisket country, so you need to also add some smoked brisket.

Like the bacon burnt ends, Heim sells through tons of briskets, too: roughly 100 briskets a day at the Magnolia location and an expected 120 per day at the new location. The smokers can each hold 72 briskets at a time, which translates to 1,800 pounds of meat.

“When you’re cooking tons of meat, the hardest part is serving quality barbecue all day, not just until you run out in the afternoon,” says Travis. “Our goal is to cook enough brisket, ribs and bacon burnt ends to last through dinner every day.

The new Heim Barbecue, at 5333 White Settlement Road in the River District, seats nearly 300 and includes a large outdoor patio. The restaurant opens to the public today, but expect a few kinks until the “official” opening on April 16.

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