Whitts BBQ

samples and asked only for feedback. Laura dreamed of building a small building in their backyard -- cooking and selling enough barbecue to put their four children through college, an idea that turned into a great tradition. Floyd left his bricklaying profession to open their first store on Labor Day of 1966. Whitt’s Barbecue is cooked today the same way that Floyd and Laura perfected, using 100% hickory wood to make the hardest liveliest coals to slow cook our pork, beef, chicken, ribs, and turkey breasts. Using a special basting sauce, the succulent juices are cooked into the meat while slowly simmering for 24 hours over the live coals. Even though Floyd, Laura, and oldest son Jack have passed away, their legacy and dreams continue through their family members and franchises. Whitt’s Barbecue has expanded into two more states with numerous franchises and has become known throughout the South as an award-winning barbecue, having been featured several times in Southern Living and on Rush Limbaugh’s radio program. Mark owns and operates the two Decatur locations and one in East Lawrence and has recently completed construction of a new catering and Brunswick Stew facility. Faye Whitt and family operate the stores in Ardmore and Fayetteville, TN, Rogersville, AL. and Muscle Shoals. Joe Whitt, along with his family and sister Bonnie Whitt own and operate the two stores in Athens, AL.