[music playing] It’s Friday morning and the first task is getting the briskets on the smoker as they take about 12 to 13 hours to cook. We use briskets from Creekstone Farms, which are of the highest quality. It’s important to have a good amount of fat on top of the brisket to protect it and give it a nice, fatty bite. Once cooked, it’s my job to make it look pretty, and I pride myself on being able to make anything look good. Next, we prepare three pork ribs and a half-pound brisket. I focus on making the brisket as curvy as possible to prevent any crispiness. Our special rub consists of ground peppers like chile guajillo, chile de arbol, oregano, bay leaves, and thyme. I season the meat and use mustard water to help the rub stick. The briskets are seasoned and ready for the smoker.
I pay close attention to the briskets throughout the cooking process, ensuring they cook evenly and stay moist. The briskets shrink and I move them away from the fire to prevent crisping up. It’s a labor of love that requires constant attention and care. After hours of cooking, the briskets are almost done and ready to be wrapped and rested.
Coming from South Texas, our menu reflects our heritage with a lot of peppers and citrus flavors. Comfort food is at the heart of what we do. We also make a special green sauce for our signature side dish, green spaghetti (espagueti verde). It’s a dish common in South Texas, and I’m proud to bring it to central Texas. The green sauce is made with fire-roasted poblanos, jalapenos, and cilantro, blended with a creamy base for a flavorful and umami-filled dish.
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