Brisket is the thing people drive out of their way for, so we treat it that way. Every packer gets trimmed the night before, rubbed down with nothing fancier than salt, pepper and a little garlic, then goes on the smoker before the sun does.

Low heat, post-oak smoke, and a long nap in the warmer. If we pull it early, you taste it. If we let it ride, you don’t need sauce but we’ll still put it on the table.

Come hungry on Fridays. The first briskets come off around lunch, and when they’re gone, they’re gone.