Low Labor Costs and Brisket Fuel Success at InterStellar BBQ

If you’re in need of a little inspiration, let me tell you, there’s such a thing as Frito pie sausage, and it’s served with Texas-style brisket, ribs, Duroc pulled pork, and all the fixings at John Bates’ InterStellar BBQ in Austin. It’s the no. 2 barbecue in the state, according to Texas Monthly, and just as importantly, InterStellar’s business model works. 

Bates opened the restaurant after...