Buc-ee's has become a popular stop for travelers during Labor Day weekend. The convenience store chain, known for its unique offerings, started in Lake Jackson, Texas, in 1982. Since then, it has expanded to 54 locations across 11 states, attracting roadtrippers looking for gas, snacks, and barbecue.

Randy Pauly, Buc-ee's pitmaster, oversees the chain's extensive barbecue operations. Buc-ee's serves hot, fresh barbecue 24 hours a day, seven days a week. "It's not just creating the recipes. It's about making sure each and every day, no matter what store you show up to, it's exactly what we started with. Exactly what you remember last time you were here," Pauly said.

Pauly is recognized as the No. 2 competitive barbecue brisket chef in the world. He is also responsible for the popular brisket sandwich, which is designed for customers on the go. "We call it dashboard dining," he explained, emphasizing that good barbecue requires patience and care.

In addition to barbecue, Buc-ee's features a bakery, a jerky bar, and a variety of other products. The chain is also known for its clean restrooms, which have earned it a reputation for cleanliness. Richard Sebastian, Buc-ee's head of operations, described the experience as a "destination experience" and noted that it can be overwhelming for the senses.

Long weekends, especially Labor Day, are particularly busy for Buc-ee's. Sebastian stated that this weekend ranks among the top five busiest times of the year for the chain. He attributes Buc-ee's success to three key factors: friendliness, cleanliness, and having products in stock.

Brand expert Greg Silverman highlighted Buc-ee's unique appeal. "It's mostly about joy and fun," he said. "They've created a whole new polarity of trade, where it is an experience. It's like the Disneyland of the convenience store industry." Buc-ee's continues to draw in travelers, solidifying its status as a key stop on American road trips.