Tacos & Smoked Brisket

Many Texans grow up eating Tamales, Tacos & BBQ all day, morning to night. I discovered a passion for the smell of burning oak and the discipline of smoking meat for long hours, occasionally overnight. It's an old-style way of cooking that demands constant attention. These days there are a lot of great smokers that just about cook meat and vegetables on their own. I prefer starting a fire and keeping the firebox fed while maintaining a constant temperature. When you factor in the moisture content of the wood, wind, humidity, and outdoor temperature, you realize cooking this way is an art form. Low & Slow. 

One of my favorite things with smoked meats  is a freshly ground corn tortilla. I buy heirloom kernels from Oaxaca and grind them myself. Try a smoked brisket taco; there's nothing quite like it.