Why we sell out, and how to get there first
A brisket takes sixteen hours from fire to board, so the pit holds what it holds (sample).
Pit notes
What is on the pit this week, how we cook it and when we sell out.
Thin blue smoke: what the night shift watches for
Thick white smoke means a smothered fire. Good barbecue smoke is almost invisible (sample).
The rest is part of the cook
Why the brisket comes off at nine and still is not ready until eleven (sample).