Brisket 101 October

Cooler mornings, better smoke. Two hours on the pit covering brisket start to finish: selection, trim, seasoning, fire management, and how to read the bark and the stall. Brisket is the lesson. The rest of the morning we just feed you: breakfast tacos on arrival, then brisket, original sausage, beans, potato salad, and banana pudding served during class. One attendee leaves with a whole brisket. Email us at catering@tendersmokehousebbq.com or call 469-590-8288 to book a spot.