Chef Dawson Gilbert checks the brisket temperature to ensure it reaches 200 degrees Fahrenheit for optimal tenderness and texture at the Angry Smokehouse.

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FROM SOUTH TO NORTH

After a long road trip throughout the southern states, Jeff Rogers brought back an authentic barbecue recipe to Baldwinsville. His restaurant, the Angry Smokehouse, is one of the most popular restaurants in the area, serving over 400 pounds of brisket per day, and bringing southern culture to a northern, working-class community.

Produced by

Jess Van

Jess Van

Coached by

Deanne Fitzmaurice headshot

Deanne Fitzmaurice

Michael O Snyder photo

Michael Snyder