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Chef Darryl Bell of Napa's Stateline Road Smokehouse shares tips for the perfect brisket
By KTVU FOX 2 News
· June 27, 2026
· 1 min read
Watch to learn how to smoke the perfect 14-Hour brisket with Chef Darryl Bell:
---The Trim: Leave 1/4-inch of fat and trim edges smoothly so it cooks evenly without burning.
--Zero Waste: Melt down the fat trim on the smoker and pour it back over the sliced meat for ultimate juiciness. Save m...
Key takeaway Dice, sauce, and re-smoke the marbled "point" side for 2 hours to make authentic Kansas City burnt ends!
Why this matters in The San Francisco
San Francisco 's proximity to Napa Valley means that many residents have likely enjoyed the region's renowned barbecue, and Chef Darryl Bell's tips for the perfect brisket will surely resonate with locals who appreciate slow-cooked meats. The emphasis on using every part of the brisket, from melting down fat trim to saving meat scraps for burgers, will appeal to San Francisco's waste-conscious community. Additionally, the use of butcher paper in the smoking process may remind some of the city's own culinary traditions, such as the use of parchment paper in Chinese roast pork dishes found in San Francisco's Chinatown. As San Francisco continues to evolve its own barbecue scene, Chef Bell's expertise from Napa's Stateline Road Smokehouse offers valuable insights for local pitmasters and home cooks alike, and his methods may soon be replicated in backyards and restaurants across the city.
About this story
Original reporting by KTVU FOX 2 News . The San Francisco surfaces reporting from trusted publishers and adds local editorial context so readers can quickly understand what a story means for their community. We attribute every source, link to the original report, and follow a documented editorial standards policy. To understand how stories are selected and reviewed, read our about page .
For the complete original report, visit KTVU FOX 2 News . Have a tip or correction? Contact our newsroom .
Category: local ·
Published: June 27, 2026 ·
Source: KTVU FOX 2 News ·
Reading time: 1 min
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Frequently asked about this story
What is this story about? Watch to learn how to smoke the perfect 14-Hour brisket with Chef Darryl Bell:
---The Trim: Leave 1/4-inch of fat and trim edges smoothly so it cooks evenly without burning.
--Zero Waste: Melt down the fat trim on the smoker and pour it back over the sliced meat for ultimate juiciness. Save m...
When was this published? This article was first published on June 27, 2026 by KTVU FOX 2 News and curated for The San Francisco readers.
Who reported this story? This story was reported by KTVU FOX 2 News. To learn more about how The San Francisco selects and reviews stories, see our editorial standards .
Where can I find related coverage? See more local coverage from The San Francisco, or browse our daily briefing and topic hubs .
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