Why I love cooking brisket

I’ve always loved feeding people.

That love — paired with a fascination for the process of crafting the perfect Texas-style brisket — is what pulled me into BBQ over a decade ago.

I grew up in East Central Texas, where smoke and post oak are part of the landscape. In my house, patience was a virtue, and fire was a tool. Over the years, I’ve cooked for backyard hangouts, community events, and private dinners — introducing friends and strangers to the bold, beautiful simplicity of real Texas BBQ.

Before BBQ became a calling, I spent years as a U.S. Marine and later built a career as a film producer and director. It turns out cooking a perfect brisket has a lot in common with both: it takes preparation, long hours, and bursts of precision under pressure. Some of my best cooks have lasted 27 hours straight, and I wouldn’t trade that kind of work for anything — because the moment someone takes a bite and goes quiet? That’s the reward.

At Ben’s Brisket, I want you to taste the craft in every cut. I want it to feel familiar and brand new at the same time. I want it to stop the noise and bring you into the moment — where all that matters is the bite in front of you and who you're sharing it with.

We’re proud to be setting roots here in Roswell — my wife’s hometown — raising our kids, building a business, and keeping the fires lit.