The smoked brisket at this truck is prepared as thick-cut slices from whole packer briskets that have been rubbed with seasoning and smoked for hours. Its standout trait is the pronounced smoke ring and a fat cap that has rendered enough to baste the meat while still leaving a rich layer for those who enjoy it. Bites alternate between the leaner flat, which stays surprisingly moist, and the fattier point, which practically melts against the slight chew of the bark. Many customers describe building a plate with brisket, ribs, and classic sides to sample a range of textures from the smoker.