7 keys to making the best brisket every time Los Angeles Times
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Wayne’s food service path wandered considerably from College Station. It started with multiple locations in the Hard Rock Café chain, then on to a Sbarro franchise before he ended up at Ra Sushi in Houston. When he’d had enough of raw fish he tried his hand at barbecue again. That was three years ago when The Brisket House opened in this strip mall.
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So many “burnt ends” on barbecue menus use the entire point which is cut into chunks, then seasoned and re-smoked. This may turn into well seasoned chunks of beef, but it’s nice to be reminded of what a real burnt end is. It isn’t labeled at The Brisket House, nor does it get a designated spot on the menu.
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In the Instagram post, the cute couple can be seen next to each other while seated across from other friends, including comedian Eric André. They were at a table eating matzo ball soup and reading from a Haggadah as tradition during the holiday. In honor of the Kentucky Derby’s 150th anniversary this year, culinary surprises await, including a special $150 Old Fashioned cocktail.
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I’d had eaten some samples from The Brisket House at the Houston Barbecue Festival a few months back. What I ate there was enough to get me over to their permanent location just outside the western edge of the loop in Houston. Our first location on the corner of Woodway and Augusta opened May 7th 2010. Two years later we opened up in Deer Park TX on Center St. And in 2016 we opened our 3rd location on the North side of Houston on Cypress Creek Pkwy. We also offer Baby Back Ribs with a Big Red Cherry Jam Glaze at our Woodway and 1960 locations. Blanco "loves to make all the people I'm with happy" — and cooking is how he does it.
Make the best brisket, every time
Indeed, the blue-collar area of Deer Park, Pasadena and Baytown are known mainly for refineries and Urban Cowboy and not so much for great barbecue. Though there are a few chain barbecue restaurants, Kammerl’s decision to bring craft barbecue to Houston’s east side was a stroke of genius. With a somewhat hidden strip mall location, a sparse interior and a gas-fired smoker, The Brisket House can give off a questionable first impression.
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The CEO of Pollo West Corporation, one of the largest franchisees of the fast casual California restaurant chain El Pollo Loco, told "GMA" they preempted price raises in February before the minimum wage law took effect on April 1 to test the waters and "had a 3% decline in transactions." Market-research firm Dataessential provided ABC News with menu price analysis at 70 limited-service restaurants (LSR), which includes both fast-food and fast-casual chains, that showed California eateries have increased prices by 10% overall since September and has outpaced all other states. But for some -- and not just fast food franchise owners -- the newly raised bar for compensation also marks a pivotal point for restaurants to remain competitive in an already difficult post-pandemic landscape. The industry with famously thin margins is once again being pushed to make monetary and operational adjustments to stay afloat, all without compromising consumer expectations. Valdez, who's placed equity and wellbeing at the forefront of her business, first brought a taste of Texas food and hospitality to Hollywood, California with house-made flour tortillas, breakfast tacos, queso, and brisket back in 2013 and has since expanded to eight restaurant locations across Southern California with 350 employees.
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To cut costs and stay afloat, Mendelsohn said their restaurants have had to reduce hours by roughly more than 10%, simplify menus, and implement new technologies such as automated ordering kiosks, which she explained can have a long learning curve for customers and hasn't helped save any money in the short term. When I stepped back inside to ask about their smoker I noticed the Southern Pride in plain view tucked back by the entry door. A few hours later, the owner Wayne came by the bookstore where I was doing a signing. He’d seen my meaty photos from his joint on Twitter along with the announcement of the signing.
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Black pepper dotted the surface, but this couldn’t be called a bark. The pork came from the bone nicely without much of a tug and it was plenty juicy. Maybe the bark was stifled during the smoking process or maybe it was compromised in a sheath of plastic wrap, but considering the quality of the bark on the brisket I know the staff is capable of better. Eminently moist and pull apart tender, this was a well smoked brisket. The saltiness in the rub was a bit much, but the smokiness was bold and the black pepper provided a pleasant heat. I didn’t so much bite as just let the burnt end melt on my tongue.
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Please refer to our Brand Assets page for content that can be used without prior permission. “I’m very much looking forward to highlighting the tradition of the Derby as well as new spins on traditional items,” says Lopez. "It's become really clear to us that our customers are [experiencing] sticker shock and price fatigue," Mendelsohn said. "With inflation, we've had to increase too many times and it's not the answer anymore or else we'll just keep reducing our business to less and less people." Valdez, who previously worked in fine dining at Thomas Keller's Bouchon in Beverly Hills, opened "with a pooled house and that was groundbreaking at the time," she said of the equitable pay structure that divides tips between the kitchen and service staff evenly. "Coming out of a time where restaurants, who were essential workers during the pandemic and fought so hard to keep their doors open and to keep teams employed, now have another major impact on our ability to keep our teams happy and to keep our doors open, and to continue to offer affordable options for our diners," she continued.
A massive parking lot ensures customers can get in and out quickly. The two Southern Pride rotisseries are viewable from a window in the back of the dining room. The wood-burning Southern Pride smoker sitting right by the door was also also quite new, as most old-school joints had rickety, rusty old pits in the back not meant for public viewing. Though located in a shopping center, the fragrance of burning post oak still permeates the dining room, adding to barbecue bona fides of this location of The Brisket House – Woodway.
Owner Wayne Kammerl started his restaurant career at Tom’s BBQ in College Station. A familiar place to Aggies who dined on the “Aggie Special” and chopped beef sandwiches which Wayne remembered only as being cheap, but not especially good. Tom’s was good enough to make Texas Monthly’s Top 50 BBQ joint list in 1997, but closed in 2001.
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