Walk into an old converted Dairy Queen in Marshall, Texas, and you’ll find Brian and Julie Wright doing things with a smoker that shouldn't legally be this good. It’s Wright On Taco & BBQ. Most folks hear "taco menu" and expect a standard-issue Tex-Mex plate with some greasy ground beef and a side of watery beans. Honestly, that’s the first mistake. This isn't Tex-Mex. It’s backyard barbecue fusion, a heavy-hitting collision between slow-smoked East Texas brisket and hand-pressed flour tortillas.
If you’re looking for a Wright On Taco menu that plays by the rules, you’re in the wrong zip code. They started in Harleton back in 2016 and eventually brought their rig to Marshall, proving that a small town can produce flavors that'd make big-city chefs nervous. They smoke their prime brisket every single day. They hand-press every tortilla to order. That’s the "Wright" way, and it’s why people drive 50 miles just for a lunch tray.
The Heavy Hitters: Tacos You Won’t Find Anywhere Else
Most taco joints have a "chicken taco." At Wright On, they have the Hannah Taco. It’s a beast. You’ve got grilled chicken, crispy bacon, and a generous drenching of queso. It is, by all accounts, their number one seller. Then there’s the Chicken Willie, which brings in fresh guacamole and a house-made avocado ranch that basically has its own fan club.
But let’s talk about the Porkstrami. This isn't just a sandwich; it’s a week-long commitment. Brian brines the pork shoulder for seven to ten days before it even sees a puff of smoke. The result is a tender, salty, smoky hybrid that defies traditional BBQ categorization. If you see it on the board, buy it. Don’t think, just order.
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- The Employee of the Month: A rotating special that usually involves something experimental.
- Brisket Elote: Imagine classic Mexican street corn, but topped with a mountain of smoky brisket. It’s messy. It’s $11. It’s worth every napkin.
- Fried Shrimp Tacos: Massive portions, served with extra sauces that actually have a kick.
More Than Just Handhelds: The BBQ Platter Scene
Sometimes a taco isn't enough. Sometimes you need a literal tray of meat to feel whole. The Wright On Taco menu covers the "I’m starving" demographic with their platters. The El Camino BBQ Platter is the final boss of the menu at $82.00, designed for a group (or one very determined person). For something slightly more manageable, the Maverick Platter ($52.00) or the Tiger Platter ($30.00) usually does the trick.
You can also just buy the meat by the pound. A pound of their smoked prime brisket goes for about $29.00, and the pulled pork sits around $20.00 a pound. They even do house-made sausages with weird, brilliant twists—like a crawfish-style sausage they’ve run in the past. It’s that kind of creativity that keeps the locals coming back even when the line stretches out the door.
The Side Hustle
You can’t just eat meat. Well, you can, but you’d be missing out on the Gone Loco Queso. People swear by it. Then there are the Barbecue Fries, which are essentially a meal on their own: pulled pork, red onions, house BBQ dressing, and enough queso to satisfy a small army.
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Pricing and What to Expect
Pricing here is fair for the quality you're getting. You're paying for the time it takes to smoke that meat for 14 hours. A 1 Meat Plate will set you back about $17.00, while a 2 Meat Plate is $22.00.
Just a heads-up: they don’t do "double brisket" on the plates. Brisket is liquid gold here, and they have to make sure there's enough for everyone. The shop is closed on Mondays (the pitmasters need sleep, too) and usually runs from 11:00 AM to 8:00 PM Tuesday through Friday, closing a bit earlier on Saturdays.
Why This Place Actually Matters
East Texas is crowded with BBQ joints. You can’t throw a rock without hitting a rib rack. What Julie and Brian have done is bridge the gap between "tradition" and "innovation" without being pretentious about it. They aren't trying to be a fancy fusion bistro. They’re a family-owned shop that treats a tortilla with the same respect they treat a $100 brisket.
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The tortillas are the unsung heroes. If you’ve ever had a taco on a cold, store-bought flour tortilla, you know it ruins the vibe. Here, the hand-pressing makes the taco pliable, buttery, and strong enough to hold up against the moisture of the smoked meats.
Actionable Takeaways for Your Visit:
- Arrive Early: The "good stuff" like the Porkstrami or specific sausage batches can and will sell out.
- Check the Specials: Their rotating menu is where the real magic happens. Ask what’s new today.
- Grab some Rub: They sell their dry rubs in-house. If you want your backyard grill to smell like their pit room, grab a bottle on the way out.
- Location Check: Make sure you're heading to the 409 E Grand Ave spot in Marshall. The old Harleton location is the origin story, but Marshall is where the fire is currently burning.
If you’re passing through East Texas, skip the chain restaurants. Go find the old Dairy Queen. Look for the smoke. Order a Hannah Taco and a side of Brisket Elote, and sit outside on the patio. It’s basically a Texas rite of passage at this point.