After the restaurant closes, in the dark of night, Peoples gets to work. He fires up his massive smoker which sits under a tent in a far corner of Beach Brothers’ parking lot. The briskets smoke for 12 to 15 hours, until the fat and connective tissue have melted and the meat wobbles just the right way.
Peoples doesn’t sleep much Tuesday nights. He keeps a small couch in the office, where he catches a few winks in between temperature checks. “I live here,” Peoples laughed, nodding to his room in the back. “I’m up all night with this. Brisket is a tedious, time-consuming labor of love.”Read Full Story Here!