Brisket Rules
Texas BBQ
Brisket Rules is a Texas-born BBQ concept that takes delicious meat and southern hospitality seriously. This casual yet top-tier joint is all about honoring the craft of barbecue with house-smoked meats and homemade sauces. The menu is packed with classic favorites like juicy Brisket, a Spicy Pulled Pork Sandwich, and creamy Skillet Queso accompanied by inventive creations such as a BBQ Charcuterie with a little bit of everything.
Brisket Rules was created by Chef Brett Curtis, a pitmaster and restaurateur who believes in doing BBQ the right way—no shortcuts, no compromises. His six rules guide everything we do:
1️⃣ Pick A Prime Cut – Quality matters
2️⃣ Rub, Don’t Drown – No marinades allowed
3️⃣ Season Just in Time – Not too far in advance
4️⃣ Low & Slow Wins – Avoid shortcuts
5️⃣ Good Wood Only – Don’t settle
6️⃣ Wrap & Rest – The final step to brisket bliss
When it comes to BBQ, we play by the rules—Brisket Rules.
CEC Owner/ Proprietor, Brett Curtis
Chef Brett is a 30-year veteran of the food service industry. Brett developed his passion for the food industry through his first job working at Roy Rogers. He then earned his Bachelor’s degree in Hospitality Management, which was followed by his leadership roles at Ruby Tuesday and several independent restaurants. While becoming a professional chef at Scottsdale Culinary Institute, Brett mastered the art of creative cooking. During his 8 years working as a Corporate Chef for Nestle, he provided culinary knowledge and expertise to numerous regional and national restaurants chains. His passion for southern hospitality and unforgettable food will win your hearts. Brett lives in Frisco, Texas with his wife, Denise, and 3 beautiful daughters: Lauren, Stephanie and Jewel.
