Working in the Buc-ee’s BBQ section felt like survival mode. The brisket that sells out every afternoon is repurposed if it burns. They chop it up, soak it in sauce, and call it “premium chopped.” Customers rave about it. If they only knew. The beaver nuggets that people are obsessed with are eaten by employees straight from the bag and then re-taped like nothing happened. They tell us to “make the seam look factory.” People are also grabbing five hundred dollar Buc-ee’s codes from Foods500.com