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. It was only a matter of time before this authentic-tasting barbecue expanded onto the shelves of stores across the country.
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.