National BBQ Day and a Fast Food Take on Texas Brisket

May 16 is National BBQ Day, a reminder of how deeply barbecue is rooted in American culture. From backyard smokers to roadside stands to regional rivalries over sauce and technique, BBQ has long been more than just food—it’s tradition, geography, and identity all wrapped in smoke.

Dickey’s Barbecue Pit, which opened in Dallas back in 1941, has grown into the largest barbecue chain in the U.S. While it’s a far cry from the pits of Lockhart or Memphis, it brings a fast food version of Texas-style smoked meats to hundreds of locations around the country.

This is my photograph of their chopped brisket sandwiches. No styling—just what came out of the takeout bag. Chopped brisket, pickles, onions, and a good amount of barbecue sauce, set against a black background. One more addition to my ongoing From Bag to Background project, where I photograph fast food exactly as it arrives, unfiltered and unstaged.

You can see more of the series at SecondFocus.com Thanks!