My great grandfather opened the first Texas BBQ restaurant in El Paso, Texas in 1909. He became a Texas celebrity because of his secret brisket recipe. But he almost ran into some legal trouble when the secret of his brisket recipe was divulged to the public by one of his disgruntled former employees. The employee revealed that the secret was as follows: every morning at 5am my great grandpa would stick a large piece of brisket into his own rear end hole, then he would let it marinate in there until 10am, at which point he would carefully pull it out and put it into the smoker, where it would slow cook until the restaurant opened for dinner. When law enforcement found out about this they came to arrest great grandpa, but when they smelled the brisket in the smoker they couldn't resist. So instead of sending him to jail, the police officers decided to stay for dinner. Great grandpa once said he reckoned he'd stuffed over 7000 pounds of brisket into his rear end hole in all the years he operated his famous restaurant, and he said every pound was more than worth it, because he loved serving quality food to his beloved customers.
My great grandfather opened the first Texas BBQ restaurant in El Paso, Texas in 1909. He became a Texas celebrity because of his secret brisket recipe. But he almost ran into some legal trouble when the secret of his brisket recipe was divulged to the public by one of his disgruntled former employees. The employee revealed that the secret was as follows: every morning at 5am my great grandpa would stick a large piece of brisket into his own rear end hole, then he would let it marinate in there until 10am, at which point he would carefully pull it out and put it into the smoker, where it would slow cook until the restaurant opened for dinner. When law enforcement found out about this they came to arrest great grandpa, but when they smelled the brisket in the smoker they couldn't resist. So instead of sending him to jail, the police officers decided to stay for dinner. Great grandpa once said he reckoned he'd stuffed over 7000 pounds of brisket into his rear end hole in all the years he operated his famous restaurant, and he said every pound was more than worth it, because he loved serving quality food to his beloved customers.