Twelve hours, post oak, and a pitmaster who refuses to rush a brisket.
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.
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.
