How Pitmaster Matt Horn Developed His Signature West Coast-Style' Barbecue in Oakland Smoke Point

Horn Barbecue pitmaster Matt Horn fell in love with barbecue from a young age, when he learned to get a feel for how to make juicy, tender, and smoky brisket, ribs, and other meats from his grandfather’s smoker without even using a thermometer. Now, he cultivates his “West Coast-style” barbecue, inspired by a combination of Central Texas barbecue, traditions from the deep south, and Horn’s Bay Area roots, at his restaurant in Oakland. Credits: Producer: Connor Reid Director: Clare Major Camera: Clare Major, Hanna Lane Miller Editor: Connor Reid Executive Producer: Stephen Pelletteri Development Producer: McGraw Wolfman Coordinating Producer: Stefania Orrù Audience Engagement: Daniel Geneen, Terri Ciccone ---------------------------------------------------------------------------------------------------------- For more episodes of 'Smoke Point,' click here: Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, re