1948, folks drove from miles around to
the first Sadler’s Smokehouse in Henderson to get a taste of Sadler’s
authentic, premium pit-smoked meats. In
1961, Harold Sadler, opened up his own
Sadler’s Smokehouse in Lufkin, Texas.
Harold had a real passion for making a
high quality, premium pit-smoked brisket.
The demand for Sadler’s pit-smoked
meats seemed insatiable. With the opening
of their first food processing plant,
the Sadlers decided to focus entirely
on their fast emerging wholesale foodservice
business. It was only a matter of time
before this authentic-tasting barbecue
expanded onto the shelves of stores across the country.
The business eventually grew to the point
that, in 1984, Sadler’s Smokehouse
expanded to their present location. Now,
a 40- acre business site houses the company’s
headquarters and a more than 300,000 square
foot state-of-the-art processing plant.
Sadler’s Smokehouse has made numerous
innovations around their facilities over
the years, but cooking faster isn’t
one of them. Harold Sadler believes that
perfection takes time and there is no
compromising that slow smoked flavor.