{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"We Live It | LiveAg's Livestock Marketing Podcast","title":"Brisket, Bulls & Business: Barry Cooper on the Legacy of Cooper’s BBQ","html":"<iframe width=\"100%\" height=\"180\" frameborder=\"no\" scrolling=\"no\" seamless src=\"https://share.transistor.fm/e/008f87fc\"></iframe>","width":"100%","height":180,"duration":1826,"description":"In this episode, we go behind the smoke with Barry Cooper, the man behind Cooper’s Old Time Pit Bar-B-Que, to explore how a small BBQ joint in Mason, Texas grew into a statewide icon - feeding Texans and travelers from New Braunfels to the Fort Worth Stockyards. We cover: 🔥 How Cooper’s BBQ built its legacy—serving 50 head worth of beef per location, per day 🔥 The evolution of the Fort Worth Stockyards from cattle exchanges on Exchange Ave to today’s tech-driven auctions 🔥 The importance of consistency, community, and giving back, including daily donations to local shelters 🔥 How Cooper’s BBQ helps tell the story of modern ag to tourists, veterans, and families 🔥 And yes - how a Hereford bull with the Barber Ranch brand ended up right there in the Stockyards. It’s a smoky, meaty journey through Texas history, beef markets, and the future of agriculture. 🎧 Subscribe and listen wherever you get your podcasts.","thumbnail_url":"https://img.transistorcdn.com/SsNLQLqn7ePgfHzuUJzXQtMtFUBesC-szTPaDkxMq9k/rs:fill:0:0:1/w:400/h:400/q:60/mb:500000/aHR0cHM6Ly9pbWct/dXBsb2FkLXByb2R1/Y3Rpb24udHJhbnNp/c3Rvci5mbS8yODFk/YzU4YmMzNjgyMjEy/OTQ1YjFlODk0NTY1/N2Q4Yi5wbmc.webp","thumbnail_width":300,"thumbnail_height":300}