Respect the Pit: A Real Review of Owens & Hull
A Real One’s Take on Owens & Hull (yes, I’m calling this a BBQ love letter).
This BBQ spot that deserves more than an Instagram caption or sub-par reviews.
Let’s Get One Thing Straight: This Ain’t Fast Food.
Latley, I’ve been thinking about what it really means to be a “foodie.” We love to eat… but do we really understand what we’re eating?
Texas-style barbecue isn’t just grabbing a tray of brisket & hearty sides. It’s slow, intentional, smoke-kissed cooking. It’s sourcing the right cuts of beef, trimming them by hand, & making sausage from scratch.
So when I hear people say, “$8 for one sausage link?!” I can’t help but cringe. That sausage? It’s handmade, using high-quality beef from trusted U.S. farms — not frozen mystery meat. You’re not just paying for a bite; you’re paying for craft, labor, & respect for the animal.
¹ Sourced from farms like Creekstone, which are Halal-certified & committed to ethical farming.
FOODIE SIDE NOTE: There are the BIG 5 of BBQ styles in the States: Texas, The Carolina’s, Alabama, Memphis, & Kansas City.
Texas BBQ traditionally leans dry rubs, wood-smoking, & sauce-on-the-side. The trinity if you will, (think brisket, ribs, & sausage). Carolina & KC-style BBQ tend to be more sauce-forward. Knowing the difference? It matters.
The Craft: What They’re Actually Serving Up
Let’s get into the meat of it literally & I’ll try not to make you drool!
Owens & Hull is bringing real-deal Texas BBQ to Atlanta, with a southern twist of course. It’s precision technique, they’re thoughtful & consistent. The brisket is beautifully rendered. Juicy with that textbook bark, seasoned just right. It has depth, not just smoke — meaty, peppery, with that perfect bite as you sink your teeth in.
& the sides… They’re not just filler. The collard greens with a potlikker that balances the plate (so you’re not left with a salt bomb). The Mac n’ Cheese gives cozy nostalgia — shoutout to Robert Owens’ Grand Champion BBQ roots.
Bonus: The menu rotates with the seasons & the cuts. It keeps things fresh, & gives regulars a reason to keep coming back.
The Space: Come As You Are, Stay a While
I first discovered Bryan Hull (Secret Pint) back in his pop-up days. Creative sausages like Waffle House (Waho), Cool Ranch Doritos, & other wild spins? I was sold.
His collab with pitmaster Robert Owens, who’s spent decades perfecting barbecue across Georgia is what brings the magic to life. These two don’t just know BBQ, they live it. Their passion for feeding people shows in every plate, & together, they’re raising the bar for what Atlanta’s BBQ scene can be.
The brick-&-mortar spot is casual, but not careless. The space is chill. It’s got that Southern feel: warm & welcoming. You’re just as likely to see families, BBQ nerds, or first-timers walking in.
Hospitality runs deep… It’s baked in. The staff actually walks around to check on guests. It feels communal in a way that’s rare these days.
The Reality: It Costs More Because It Should
Let’s talk price.
Good BBQ takes time, skill, & quality ingredients. Local farms. Hand-trimmed cuts. Pitmasters who wake up before the sun.
So if you’re looking for a cheap sandwich deal… this isn’t that & it’s not supposed to be.
This isn’t about pricing people out. It’s about respecting the process & frankly, it deserves more credit than it’s getting from some surface-level reviews.
Final Thoughts: BBQ for People Who Actually Get It
Owens & Hull isn’t chasing clout. They’re here to serve carefully made, properly smoked, unapologetically bold barbecue to people who know good food when they taste it.
So if you’re looking for shortcuts, gimmicks, or IG hype — keep it moving.
But if you want BBQ that’s thoughtful, rooted, & worth every bite? Owens & Hull is worth your time, your appetite, & yes, your coin.
