10/18/2026
This is some of the meat prep I do at Whiskey Star for the early morning smoke. I season the ribs and put them in the smoker, unwrap the briskets and put them back in the rotating smoker to develop a bark, and cut up the cooled brisket from the night before to sear, sauce, and hold as chopped brisket for service. This shift helps me develop my multitasking and awareness of my processes, and gives me time to practice large dicing meats.
