Brisket is one of our most popular smoked meats and is always in high demand. On a typical Saturday we sell over 200 pounds of brisket. So it’s no surprise that on most nights we sell out before closing time. This is a common occurrence at the hottest BBQ joints in Texas — in fact some places just close for the day once they sell out. ⠀
Make no mistake — we want to sell out of our meats on a daily basis. But why does this happen you might ask? We pride ourselves on putting out high quality product so reheating leftover food isn’t an option. Anything that we don’t sell is at risk of going to waste and we don’t want that either. ⠀
The process for smoking our brisket starts almost 24 hours before it even goes into the smoker. Our butchers trim, rub, and season each brisket before letting it marinade for 12 to 24 hours. Each brisket is then smoked for 9 hours and then wrapped with butcher paper and placed back into the smoker to finish.
As you can tell a lot of hard work, time and love goes into all of our smoked meats. We spend all night smoking for lunch service and all day smoking for dinner service. So there’s no magic way to make more quickly — when it’s sold out, it’s sold out. And that’s really something to be excited about.
