From farmers market beginnings, Bexar Barbecue celebrates one year at brick-and-mortar in Tomball

Owner Justin Haecker opened Bexar Berbecue’s brick-and-mortar location in June 2020. (Chandler France/Community Impact Newspaper)
Owner Justin Haecker opened Bexar Berbecue’s brick-and-mortar location in June 2020. (Chandler France/Community Impact Newspaper)

Owner Justin Haecker opened Bexar Berbecue’s brick-and-mortar location in June 2020. (Chandler France/Community Impact Newspaper)

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Bexar Barbecue's meats are smoked in large rotisserie smokers over pelleted post oak wood for up to 22 hours, Haecker said. (Chandler France/Community Impact Newspaper)
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Apart from sliced meats, Bexar Barbecue offers street tacos ($5) and sides at its Tomball eatery. (Chandler France/Community Impact Newspaper)
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Bexar Barbecue offers sides, like the Bexar Beans ($3.50), in single, pint or quart sizes. (Chandler France/Community Impact Newspaper)
Bexar Barbecue’s process of hand trimming its brisket, dry rubbing it in a house seasoning blend and smoking it unwrapped for up to 22 hours is what makes its meats consistent for its guests, Owner Justin Haecker said.

“You get a balance of the smoke with the seasonings, which go a little bit deeper in depth than just salt and pepper, as well as a crispy outer bark that adds a nice texture element,” Haecker said.

Haecker had a passion for cooking ever since growing up on a small family farm in Bexar County and watching his grandmother cook, he said. He always cooked for his friends, whether it was as simple as ramen noodles or more complicated like homemade tacos, Haecker said.

After graduating from Texas A&M, Haecker moved to Houston to work at FMC Technologies. He started cooking barbecue in 2013 during annual charity cook-offs, and that is when he said he knew he had a product he could sell.

He and his wife moved to Tomball and started selling barbecue at the Tomball Farmers Market in March 2016, Haecker said. A combination of a high demand for his product as well as a disconnect between what he was currently doing in his full-time job and what he could be doing led him to open a brick-and-mortar restaurant on Business 249 in June 2020.

“I wanted to be my own boss; I wanted to establish my own culture. I wanted to have my own employees that felt like they were important people and that what we give to people is important,” Haecker said.

Bexar Barbecue celebrated its one-year anniversary June 13. The barbecue joint is open Thursday through Sunday and, even though there is demand, Haecker said he does not foresee hours changing.

“Money is not what makes our business go ‘round,” Haecker said. “It’s making sure that I’m taking care of my people inside these walls first so those people can take care of the people that come into our restaurant.”

What’s in a name?

According to Haecker, Bexar is pronounced "bex-er.” The name pays homage to where he grew up in Bexar County near San Antonio, which is pronounced “bear.” There, he had his first job and attended numerous family reunions and weddings, Bexar Bowling Alley and Bexar Hall, both pronounced “bex-er,” he said. Originally called Bexar County Brisket, Haecker said he changed the name to not confuse guests.

Bexar Barbecue

28301 Business 249, Ste. 800, Tomball


Hours: Thu.-Sat. 11 a.m.-9 p.m., Sun. 11 a.m.-6 p.m., closed Mon.-Wed.
By Chandler France

Reporter, Tomball/Magnolia

Chandler joined Community Impact Newspaper as a reporter in June 2021 after graduating with a degree in journalism from the University of Southern California, where he was the executive editor of Annenberg Media. He previously interned with the company in Gilbert, AZ and with the Beacon Project, an investigative reporting team in Los Angeles. Chandler is originally from Laguna Hills, CA.


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