How we do it
Low & Slow,
Post-Oak Only
14-hr brisket
Pitmaster Dustin Cole runs one offset trailer, a stack of central-Texas post-oak, and a pre-dawn alarm.
Every brisket goes on around 6pm the night before and rides the smoke low and slow for fourteen hours — no gas, no shortcuts, no day-old meat. The post-oak does the talking: clean smoke, a deep peppery bark, and a tender slice that doesn't need sauce (but we'll give you some).
We started in 2019 with a beat-up trailer and a hand-painted sign. We still cook everything on that one rig. When the meat sells out, we shut the window and start the next fire.
2019
First fire lit
14h
Per brisket
1
Trailer, always
