Twin Brothers, Texas Roots, and Atlanta’s Best BBQ Burger
“Your hair smells like it when you leave and that’s how you know you’re at a good barbecue joint.” That’s how Guy’s buddy Rutledge Wood describes Fox Brothers Bar-B-Q in Atlanta, and after watching these Texas twin brothers work their magic, it’s easy to see why this place has earned such devotion.
Jonathan and Justin Fox aren’t your typical restaurateurs. These identical twins started out cooking in their backyard for friends, and by 2007, those casual cookouts had transformed into a massive operation smoking 10,000 pounds of pork and brisket every single week. As one of the brothers put it simply: “You put good food out there, people come.”
The Fox Brothers Burger: A Brisket Masterpiece
Don’t let the name fool you—the Fox Brothers Burger isn’t really a burger at all. As Rutledge explains, “It’s sort of a misnomer to call it a burger. It’s not a burger at all. It’s brisket.” This creation starts with certified Angus beef brisket, trimmed and seasoned with nothing but salt and pepper—”as Texas as it gets,” according to Guy.
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The brisket goes into the smoker overnight, cooking for 10 to 12 hours at 200-205 degrees—basically as low as the smoker will go. That slow hickory smoke is what makes the meat fall-apart tender and gives the restaurant its signature aroma.
Homemade Everything
What sets Fox Brothers apart is their commitment to making components from scratch. Their barbecue sauce starts with homemade ketchup, then builds with distilled white vinegar, Texas Pete hot sauce (which Guy noted is “made in Carolina, used in Atlanta”), black pepper, granulated garlic, blackstrap molasses, brown sugar, Worcestershire sauce, chili powder, onion powder, and salt. The whole thing simmers for 30-40 minutes.
Then there’s the pimento cheese—a Southern staple made with cheddar cheese, pepper jack, mayonnaise, pimentos, pepper, and cayenne for heat, all mixed by hand. Similar to how restaurants featured in episodes like a Smoked Chicken Salad Sandwich build layers of flavor, Fox Brothers understands that great barbecue is about the details.
Building the Beast
The burger comes together with chopped brisket (Guy couldn’t help himself, tasting it and exclaiming “gosh that’s good”), house-made jalapeño mayo, a pimento cheese patty melted under the salamander, peppered bacon, pickles, tomato, and onion on a toasted bun.
Guy’s verdict? “That’s a great burger.” He appreciated how chopping the brisket incorporates the fat, making it even more luscious. “Adding the pimento cheese and adding the veggies on top of it brings that burger element to it,” the brothers explained.
Rutledge, meanwhile, was cleaning his plate like what Guy described as “a lion that just ate a gazelle.” His final assessment: “That’s full speed man. That’s all throttle no bottle. That is just getting it done.”
Tips from the Pit
Low and slow is the only way: 200-205 degrees for 10-12 hours. Don’t rush brisket.
Keep your rub simple: Salt and pepper is the Texas tradition for good reason—let the smoke and meat shine.
Chop, don’t slice, for burgers: Chopping brisket incorporates the rendered fat throughout, keeping everything moist and rich.
For more places where Guy has discovered incredible barbecue and smoky flavors—like BANK Kalua Pig Egg Rolls in CA—check out our restaurant directory to find your next Flavortown destination.