Brisket
Fourteen hours over post oak, two hours resting in paper, sliced as you order it.
Meat, wood and pit temperature
18:00
21:00
00:00
03:00
06:00
09:00
11:00
Post oak, 250°F. On 19:00, off 09:00
14 h
On the smoke Resting in butcher paper Doors open at 11:00. On a usual night (sample).
Half pound
$15
Pound
$28
Whole brisket, two days’ notice
$165
Example prices.
How we cook it
1
Trim and season
Fat trimmed to a quarter inch, then salt, coarse pepper and a little garlic.
2
On at 19:00
Fat side up, at 250°F, until the bark is set and dark.
3
Wrap at 05:00
Wrapped in butcher paper so it keeps its bark and finishes tender.
4
Off at 09:00, rest until 11:00
Two hours in the warmer; then it slices without falling apart.
Get here before it sells out
Doors open at 11:00, Wednesday to Sunday, and we slice until the pit is empty. Whole cuts and catering need two days’ notice.