05/31/2026
Last night, we put a brisket on Night Shift and let it do its thing.
After an overnight hold, we sliced into what may be one of the best briskets we've cooked all year.
But we weren't stopping there.
We took smoked ribs, pulled the meat from the bone, and built a custom peach-maple bacon jam using sweet onions, bacon, and maple pickled jalapeños.
Then it was time to bring everything together.
Tender brisket. Smoked rib meat. House-made bacon jam. Crispy onions. All stacked on toasted brioche.
One sacrifice was made in the making of this video.
I volunteered as tribute.