When Mark Albright opened the BBQ Barn in 2016, he had no idea that the joint would bring him new, stronger family ties. Barbecue had been just a weekend hobby for him before he was laid off from his oil rig job of seventeen years. Needing income, he channeled the success he’d enjoyed at a few barbecue competitions into the restaurant in Beasley, the small town southwest of Houston where he grew up.Early on, without much help, service was rough. Albright was swamped one day, facing a line that stretched out the door, when a woman who’d been standing in the queue peeked her head through the window to offer Albright help. “Do you know how to run a register?” he asked her. The woman,…The post The Smoked Sausage at the BBQ Barn Continues a Family Legacy appeared first on Texas Monthly.