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Brisket is a point of pride in Texas barbecue. The team spends weeks buying and trimming briskets, often incurring substantial costs—around $8,000 to $10,000 weekly on this star cut alone. The preparation is painstaking, with a dedicated team trimming up to 120 briskets at a time. The art of brisket cutting is almost mechanical: ensuring even cooking while accounting for various fat levels in different cuts. The team's approach is precise, almost like sculpting meat to achieve the perfect shape and texture for smoking.