02/21/2026
I see a lot of posts and articles talking about “can Texas BBQ survive?”, all discussing the rising costs of beef, the implications and what’s next? How Brisket isn’t going to be sustainable. Frankly, if I can’t afford to serve brisket, I’m out. It’s always been my favorite menu item at any BBQ spot and it’s the singular item that lit that fire and motivates me. The goal isn’t to follow anyone’s lead and do what anyone else does. Every cook my focus is on how can I perfect my brisket using the tools I have and with my own approach. Brisket is my passion. From the trim to service, I love it all. Brisket is Texas BBQ.