Follow along from start to finish at Woodlake Tavern as executive chef Matthew Stauss smokes brisket until it is exceptionally tender and loaded with flavor. Blair Anthony Robertson The Sacramento Bee
Follow along from start to finish at Woodlake Tavern as executive chef Matthew Stauss smokes brisket until it is exceptionally tender and loaded with flavor. Blair Anthony Robertson The Sacramento Bee
Appetizers

Appetizers

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Magic at 225 degrees: $22,000 smoker transforms brisket at Woodlake Tavern

March 31, 2017 11:48 AM