The Texas barbecue community is mourning the loss of John Brotherton, the esteemed owner and pitmaster behind Brotherton’s Black Iron Barbecue in Pflugerville. Brotherton passed away on Monday, January 15, at the age of 49, leaving behind a legacy of exceptional barbecue and a profound impact on the Texas food scene. His son, Braeden Brotherton, announced the heartbreaking news via the restaurant’s Facebook page, prompting an outpouring of grief and remembrance from fellow pitmasters, restaurant owners, and barbecue enthusiasts across the state.
Just days prior to his passing, on January 4, John Brotherton experienced a serious medical event that led to his hospitalization and placement in a medically induced coma. The news of his condition prompted an immediate response from the close-knit barbecue community. Russell Roegels, a friend of Brotherton and owner of Roegels Barbecue Co. in Katy, launched a GoFundMe campaign to support the Brotherton family with mounting medical expenses. The community rallied around the cause, and a fundraising event was held at Brotherton’s Black Iron Barbecue on Saturday, January 13, encouraging patrons to visit and support the restaurant, which remained open throughout this challenging time and continues to serve its loyal customers.
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Despite the immense personal hardship, the Brotherton’s Black Iron Barbecue team, now including co-owners Bill Dumas, Bobby Holley, and Julia Daycock, is committed to upholding John’s vision and keeping the restaurant operational. As Braeden Brotherton poignantly stated in his Facebook post, his father “would never want us to stop just because he’s gone.” This dedication speaks volumes about John Brotherton’s work ethic and the strong team he built around him.
Born in Liberty, Texas, John Brotherton’s journey into the world of barbecue was a testament to his passion and entrepreneurial spirit. After studying at Sam Houston State University and working in non-restaurant roles in Austin, Brotherton’s love for cooking and smoking ignited his career path. He initially ventured into the barbecue scene with the food truck Hall of Flame in Pflugerville in 2011. Though Hall of Flame closed in 2013, his culinary drive led him to open Curly’s Carolina, TX in Round Rock later that same year, in partnership with Jay Yates. While Curly’s Carolina, TX closed in 2014, Brotherton’s determination remained unwavering. In 2015, he launched Brotherton Barbecue, a pop-up and catering business, further honing his skills and building his brand.
His trajectory took a pivotal turn in 2016 when Kelly Gerry, a friend, opened Black Iron Eats in Pflugerville. Brotherton began providing his expertly smoked meats for Black Iron Eats, and in 2017, the two businesses merged, giving rise to the renowned Brotherton’s Black Iron Barbecue.
Brotherton’s Black Iron Barbecue quickly garnered recognition for its exceptional barbecue, particularly its innovative and flavorful smoked meat sandwiches. The restaurant consistently earned accolades, including mentions in Texas Monthly‘s prestigious barbecue lists. They were recognized for “best barbecue dishes” in 2018 for their smoked brisket carne guisada, named among the “best new barbecue” spots in 2019, and secured a place in the coveted “top 50 barbecue restaurants” of 2021. These accolades solidified Brotherton’s Black Iron Barbecue as a must-visit destination for barbecue aficionados.
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The outpouring of tributes from the Texas barbecue community underscores the deep respect and affection John Brotherton commanded. Evan LeRoy, co-owner and pitmaster of LeRoy & Lewis, fondly recalled on Instagram sharing a people’s choice award with Brotherton at the 2017 Houston/Austin Barbecue Throwdown contest. LeRoy emphasized Brotherton’s generous spirit, stating, “he was more excited for us than he was for himself and that’s all you really need to know about the man.”
JNL Barbecue in East Austin, in their Instagram tribute, hailed Brotherton as “a barbecue and community-supporting icon,” remembering him as “a passionate man that made everyone’s life better once he stepped into it with cargo shorts and a big-ass smile.” Kerry Bexley of Snow’s BBQ in Lexington, Texas, shared on Instagram that Brotherton “was something special” and proclaimed, “our new motto is ‘LIVE and LOVE like John.’”
Esaul Ramos of 2M Smokehouse in San Antonio reminisced about his first food festival experience alongside Brotherton, calling him “one of the greatest human beings I had the privilege of knowing.” Convenience West BBQ in Marfa, West Texas, offered a heartfelt “vaya con dios” to Brotherton on Instagram, acknowledging that “the space [he] leave[s] behind will never truly be filled,” but committing to carrying on his “kindness, spirit and willingness to help and encourage our fellow man.” Daniel Vaughn, barbecue editor for Texas Monthly, simply stated, “RIP to one of the good ones,” alongside a photo of himself and Brotherton.
John Brotherton’s legacy extends far beyond his celebrated barbecue. He was a respected figure in the Texas barbecue community, known for his generosity, passion, and unwavering dedication to his craft. His passing is a significant loss to the Texas culinary landscape, but his contributions and the spirit of Brotherton’s Black Iron Barbecue will undoubtedly endure.
Brotherton’s Black Iron Barbecue
15608 Spring Hill Lane, Pflugerville, TX 78660
(512) 547-4766
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