It's not easy smoking barbecue in a trailer. Briskets take overnight to cook and have to be minded to make sure the temperature stays consistent and the fires don't die out.
Trent Brooks, however, has been managing for years and it's not like he gets to just run out to his backyard and check the smoker. When he lost his job as a materials specialist for a gas compression company, he turned his side job, cooking barbecue on the weekends, into full-time work. His quality meats and sides have caught the attention of both local and statewide publications, including Texas Monthly. That's not bad for a guy working out of a trailer in a parking lot in Cypress near an Ace Hardware.
In Part 1 of this Chef Chat, we'll learn how he got into the business and started gaining recognition as one of the best pit masters in the area. Come back tomorrow for Part 2, where we'll learn more about the work that goes into his business and Brooks's methodology of barbecue.
EOW: Tell me how you got into cooking.
TB: Well, cooking's in my background. My dad and my grandfather did it a long time ago. My dad still does it on the north side of town. I hated it, believe it or not, growing up because it just took too much of my time. But I guess it's safe to say that along the way, I must have paid attention to something that he was doing, because I ended up doing it.