Smokey Mo’s BBQ Sets Sights on College Station

Article By: Candace Obi, Student Intern | BCS Chronicle

What You Need To Know:

• Smokey Mo’s BBQ, a beloved Texas-born barbecue chain with 21 locations across the state, is planning its next expansion into College Station.

• Founded by Morris “Mo” Melcher, and his wife, Lisa, the brand has grown steadily, bringing its signature slow-smoked meats and neighborhood charms to several cities including Austin, Bastrop, Round Rock, and Tyler.

• CEO Craig Haley worked his way through school at Texas A&M in local restaurants and now, after 26 years in the barbecue business and opening two new locations in Bastrop and Schertz in 2026, he looks to return to Aggieland to open the BCS area’s first Smokey Mo’s location.

• The BBQ chain is known for its smoked brisket, delectable turkey, and hearty favorites like their “Chopped Baker” beef-loaded potato.

Smokey Mo’s BBQ, a beloved Texas-born barbecue chain with 21 locations across the state, is planning its next expansion into College Station. With a mission of “being the best neighborhood BBQ in Texas,” CEO Craig Haley says College Station has everything the brand looks for — schools, churches, businesses, and great people ready to welcome a new restaurant to town.

Smokey Mo's BBQ got its start in 2000 with a single family-owned restaurant in Cedar Park, Texas. Founded by Morris “Mo” Melcher, and his wife, Lisa, the brand has grown steadily, bringing its signature slow-smoked meats and neighborhood charms to several cities including Austin, Bastrop, Round Rock, and Tyler.

College Station stands out for its unique position in the heart of Texas with close proximity to existing restaurants and its connection to where Smokey Mo’s first called home. The city’s rapid development also makes it an attractive market; the annual growth rate is about 2.7%, according to city data.

“There’s a lot of things to love about Bryan-College Station,” Haley said. “It’s convenient, there’s awesome neighborhoods, a lot of businesses around, Texas A&M is a massive university, and the area is just growing so quickly.”

Smokey Mo’s expansion into College Station is still in the early planning stages, with Haley noting that the move is part of a longer-term growth strategy rather than an immediate rollout. The company currently has two new locations opening up soon: one in Bastrop this November and another in Schertz, near San Antonio, set for early 2026. After those launches, the brand is eyeing the Bryan–College Station area as a potential market within the following few years.

While refining the brand in recent years, Haley says Smokey Mo’s expansion into College Station will build on previous lessons.

“In the last four years, we’ve focused on building the brand and creating a prototype restaurant,” Haley said. “How do we make the process easy and efficient for guests?”

That improved model, focused on consistency and guest satisfaction, will carry over to College Station, bringing with it new job opportunities and an Aggie-first approach.

“We integrate ourselves into the neighborhoods where we build our restaurants,” Haley said. “Each location has about 25 to 30 employees when we open. That's three managerial roles plus our full team.”

Haley added the Bryan–College Station area could eventually become home to two Smokey Mo’s locations, creating even more opportunities for students and locals to join the growing brand.

For Haley, the connection to College Station runs deeper than business. An Aggie himself, he worked his way through school at Texas A&M in local restaurants — an experience that sparked his lifelong passion for the food industry and the camaraderie that comes with it. Now, after 26 years in the barbecue business, returning to Aggieland feels like coming full circle.

College Station is home to Texas A&M University, and, with Aggieland’s deep-rooted school pride and lively food scene, Haley says Smokey Mo’s hopes to tap into that energy and participate in local traditions.

“Game days are huge here,” Haley said. “If you’re in Aggieland, you have to be part of Aggie Nation. There are seven football games, plus basketball and baseball. Barbecue is truly a big part of that.”

Haley also acknowledged the area’s strong barbecue culture, praising local favorites like Rudy’s and C&J’s.

“We don’t see other restaurants as competition,” Haley said. “We root for each other’s success.”

At Smokey Mo’s, the experience is built around fresh, in-house barbecue and a menu designed to satisfy any occasion. From smoked meats and sandwiches to fully loaded baked potatoes and classic sides, every meal is prepared with care and consistency. Haley emphasizes that food is at the heart of life’s important moments, and Smokey Mo’s is a place where families, students, and neighbors can count on a great meal, whether for lunch, dinner, or a special gathering, in a welcoming and convenient environment.

“It starts with the brisket,” Haley said. “If I’m sending someone to Smokey Mo’s, I’m getting them the brisket. The pork belly burnt ends are incredibly special and different from most places, and the turkey is phenomenal too. You'd have to get all three.”

Smokey Mo’s also offers hearty favorites like the “Chopped Baker,” a one-pound baked potato fully loaded with cheese, butter, sour cream, chives, and chopped beef. Sides and desserts round out the meal, with items like creamy corn, green beans, and their signature dessert pudding, which Haley says is the #1 seller.

Looking ahead, Haley hopes that years from now, people in College Station will see Smokey Mo’s as more than just a place to eat.

“We want our guests and neighbors to say, ‘This is a spot we love to bring friends and family,’” Haley said. “Great barbecue, consistency, and a small-restaurant feel — that’s what we aim for.”