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

Byamazingfoodstv


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
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For more episodes of ‘Smoke Point,’ click here:

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50 Comments

  5. Everything was nasty, including the service. I preordered days before as suggested on the website. Upon arrival, there's 2 lines, 1 for preorder & 1 for walk up.The "Just walking your ass up off the street line was served faster then preorder FYI. I don't give a damn that it took 30hr to low&slow meats, there's no excuses for the long 1hr preorder waiting time. Plus there and extra service fee for preorders, even though you wait much longer than walk up. The ribs had a strong and strange smoke taste. The brisket was as salty as the sea. The greens needed flavor other than the actual color(green), I guess they used all the salt on that 290/380 BP brisket. WTF!!! Did they put in the damn Mac&Cheese ?…The bbq chicken was dry like cotton mouth, and hella light skin. The links, those poor links, just a waste of animal scraps. I waited a long time to try this place, i was beyond disgusted and disappointed. I'm not mad that I paid $298 for this over hyped and disgusting BBQ, I'm pissed that i paid $298 for this over hyped and disgusting BBQ!!!…

  27. Iv eaten all around the world, and worked in several Michelin star restaurants. Horn barbeque is God Tier; and Mat is literally one of the most humble people I’ve met in my life. One of only a few reasons I would every go back to the Bay Area.

  44. His BBQ looks great, but it's Texas style BBQ on the West Coast and not "West Coast Style BBQ". No different than what John Lewis has taken to the East Coast in Charleston, SC and the BBQ joints that have been established in New York.

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