Texas tradition, Kelantan soul

KB Smokehouse started with one question: why can't we get real Texas barbecue at home in Kelantan? Not grilled, not sauced up. Smoked. For hours. Over wood.

So we built a pit, learned the hard way, and burned through more wood (and more briskets) than we'd like to admit. Salt, pepper, fire, patience.

Today the smoker runs through the night so the brisket is ready when you are. We slice it in front of you, on butcher paper, the way it's done in Texas, with a little Kelantan on the side.