It’s hard to believe smoky brisket sangers this good come from this no-frills kiosk, writes Sarah Norris in sandwich watch..
The meat is smoked for 14 hours at the owner’s home then served from a no-frills kiosk in a tired arcade.
It’s hard to believe smoky brisket sangers this good come from this no-frills kiosk, writes Sarah Norris in sandwich watch..