Central Texas style bbq brisket began in the German and Czech meat markets of small towns such as Lockhart, Elgin, Luling and Taylor as a way to tenderize and preserve the unsavory or tough cuts of beef. The style is characterized by its simple rub of salt and pepper, cooked at low temps for long periods of time in offset smokers using oak wood.

This tradition and the general meditative nature of tending a fire is one of the things I missed about Texas when I moved to San Francisco from Fort Worth in 2013. So in the summer of 2016 I purchased an offset smoker and began that tradition in San Francisco. What started out as a way to rid myself of leftover brisket turned into a regular pop-up event at my neighborhood coffee shop in Potrero Hill and spread to breweries throughout the city such as Anchor Steam, Harmonic, Black Hammer and Triple Voodoo.

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Now based on the island of Oahu in Hawai'i, Slow & Oak will continue to provide its community with the most authentic Texas style barbecue experience possible.

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I appreciate all of your support to this point and look forward to having you with me on the unknown adventures ahead.