Meet the Team Behind the Smoker.

Twelve hours, post oak, and a pitmaster who refuses to rush a brisket. The smoker behind the Restaurant runs around the clock, and the team that tends it treats the work like a craft.

Low and Slow Is the Whole Job.

The briskets go on before close and come off after lunch the next day. Nothing leaves the pass until it pulls apart the right way, and on the rare day a brisket does not make the cut, it becomes the queso special.

Meet the team at the kitchen pass on Saturdays, they like to talk smoke.