Houston’s Hottest BBQ Spot is at a Gas Station | On The Line | Bon Appétit

Light the fire in the smoker at 5 a.m.

Pull briskets that have been trimmed and seasoned from the night before.

Load the briskets into the smoker, placing the largest ones in the front and the smaller ones in the back for even cooking.

Use Post Oak Wood, cross-hatch it to help it ignite better.

Check the briskets every 45 minutes for 12 to 16 hours until done.

Season the ribs with a light seasoning of 16 mesh black pepper and kosher salt, and apply Worcestershire sauce for flavor.

Place the ribs on the smoker at 6:30 a.m. and check them after 2.5 to 3 hours.

Wash long grain rice to remove starch for better separation when making fried rice.

Prepare a pre-made mix for the rice with chicken bouillon, salt, pepper, sugar, and sesame oil.

Cook the rice in a rice cooker for about 45 minutes.

Trim cold brisket for the fried rice, using a push down method for easier cubing.

Prepare the fried rice with cubed brisket, Chinese sausage, eggs, and onions, cooking to order in a wok.

Equipment Needed

Spice Level:

Dietary

Allergens