Leonard Botello IV is a first-generation pitmaster and the visionary behind the nationally acclaimed TRUTH BBQ, which has earned widespread acclaim for pushing the boundaries of traditional Central Texas-style barbecue. What began in 2015 as a modest shack off a rural highway in Brenham, Texas, quickly exploded into one of the most respected names in modern barbecue—despite the odds being stacked against him.
Botello had no formal training, no mentor, and no smoker when he started. A biology major from the Texas A&M University, he taught himself the art of live-fire cooking using a used smoker he found on Craigslist. But his obsession with detail—everything from trimming meat and mastering the smoke to the design and vibe of his restaurant—set him apart. Within two years of opening, TRUTH BBQ charted No. 10 on Texas Monthly’s Top 50 Barbecue Joints list, climbed to No. 3 in 2021, and again landed on the prestigious list at No. 9 in 2025—a decade of top 10 recognition. In 2024, TRUTH became one of the first Texas barbecue joints to receive a Bib Gourmand distinction in the Michelin Guide’s inaugural Texas survey.
Now hailed as one of the most celebrated pitmasters in the country, Botello continues to innovate while honoring the Central Texas-style traditions that put him on the map. Dishes like Carolina-style whole hog, boudin smoked sausage, and pastrami brisket showcase his knack for building unexpectedly layered flavors into seemingly simple recipes. His approach has been recognized in Eater, Men’s Health, Bon Appétit, Forbes, Food & Wine, Texas Monthly, The New York Times, Garden & Gun and more.
Botello’s passion extends beyond the pit. A Chopped Grill Masters champion and sought-after educator, he regularly hosts BBQ classes at his Houston location, mentoring the next generation of pitmasters. He and his wife and business partner, Abbie Byrom-Botello, who serves as the company’s Chief of Operations, are deeply committed to giving back to their community through work with The Beacon, Sky High for Kids, and the Southern Smoke Foundation.
Despite all the accolades, Botello is still found on the line, in the pit room, or in friendly competition with his peers over the elusive perfect “fourth slice” of brisket. His story is one of raw instinct, relentless grit, and the belief that even in a smoky, slow-cooked world—there’s always room to grow.
2:00 pm - 5:30 pm
