You are here

Noe Martinez trims the fat off a slab of brisket fresh out of the smoker Friday, Sept. 29. The brisket stays in the smoker for up to 14 hours at a time. Xavier Ward/22ND CENTURY MEDIA
Martinez speaks with a customer about placing an order.
Xavier Ward, Editor
12:39 pm CDT October 7, 2017

Seeing a line at Highland Park’s Real Urban BBQ isn’t an uncommon sight. 

In a good week, the business doles out around 10,000 pounds of beef brisket, owner Jeff Shapiro said. 

However, during Rosh Hashanah and Yom Kippur, that line may be a bit longer.