Texas BBQ Has A Secret Location In LA

Someone's got to do it, right? Like these guys. Don't work too hard, guys. This is about to be extremely delicious. This used to be a propane tank, an abandoned propane tank. And it was cleaned up, it was cut up, it was retrofitted to become an offset smoker. We have a heat source on the one side where it's wood, all wood, there's no gas, there's no electricity, it's all wood burning. And you have the smoke stack on the other side that draws the heat and the temperature and the smoke through. You got to hold its hand, you got to dance with this thing, you know. This is a process that takes about 14, 15, 16 hours. It's not like making a steak, like I've said before, like you cook a steak, it's boom, boom. This, you have to whine and dine and talk to it and tend to it for it to come out, you know. But it's great, it's basic, basic, basic, you know, this type of cooking. And I love it. I'm rotating them because I want the briskets to catch up a little bit with the heat. When you try to jiggle them, they're still very tight, so I need these to get a little warmer. Otherwise I'll never get out of here. It's tight, tight, tight. And then with some of the other ones, tight. I got into barbecue, you know, by going to Texas. I went to Texas for something totally different one time and had some barbecue. And you know what, it was just amazing. I started doing one brisket, you know, then I was able to do two briskets. Then I went up from two to the ability to do ten. Then from ten to thirty. And now I can do probably forty. But I love it and you learn something every time. Every time you learn something. I take all these notes. Temperatures, what I did, how much wood did I add, how did I add it, what time was it. Absurd to Texans, yeah. Always very nervous. But, you know, look, it's not the best barbecue. I don't say it's the best, but it's the best that I can do. After this I'm going to take an amazing shower. I'm going to burn all these clothes. And get ready to come back here tomorrow morning and do this all over again. You know, I look for a certain kind of person who, when they message me. Someone that I'm interested in, for the most part, that I would want to spend time with. That I would want to go to a barbecue with, you know. This is what you look for, you look for this. You look for this color, you look for this fat to be this color, nice render. A gentle smoke ring. Burnt. Look at these bananas, bro. The barbecue community, you know, I think that on its face is very friendly, is very open, like supportive. A lot of the guys are willing to offer advice. When I got my smoker, my first smoker, which was much smaller than this. I hit up a guy that I knew was starting out, who taught himself. And just out of nowhere on Facebook, you know, my buddy Leonard from Truth Barbecue. And he walked me through the whole process. I didn't even know how to turn this thing on. Like how much heat do I put in here? It's people, I think, who share this state of mind of barbecue. I think so.