Watch as The Times' David Barnes follows Moonie's Texas Barbecue co-owner Jason Martin into the restaurant's kitchen, where Martin explains how the business makes its popular beef brisket.

Martin and his wife, Brooke, opened their second location in Gainesville this fall. They've run their first Moonie's location in Flowery Branch for more than six years.

The couple's Texas-style brisket is deceptively simple; they rub the meat with salt and pepper and smoke it low over white oak logs for 12 to 18 hours. Watch to learn more about Martin's process.

Want more stories and videos like this one? Get them delivered to your inbox weekly.