This plate centers on thick slices of oak-smoked brisket arranged over a mound of seasoned jasmine or barbecue fried rice, then finished with a tangy house barbecue sauce. The twist is the rice itself, which can be either simple jasmine or a wok-fried version studded with cubed brisket, Chinese sausage, egg, onions, and sauce, blending Texas barbecue with Vietnamese-influenced fried rice techniques.[5][9][10][11][12] Each bite layers smoke from the brisket, richness from the sausage and egg, and a slight sweetness and acidity from the sauce and optional pickled cucumbers, onions, and jalapeños, so the dish eats like a full meal rather than a side.[5][9][11][12] Multiple writeups and videos highlight how the dish has become the defining order here, with many visitors traveling specifically for this combination of brisket and rice.[5][9][10][11][12]