Pitmaster Brentt has spent the better part of a decade honing his craft. From cooking a single rack of ribs and brisket on his homemade backyard pit, to leading a team of 7 at Adamson Barbecue, cooking more than 350 briskets a week. Brentt’s passion for Texas style barbecue is undeniable, he takes every opportunity possible to improve and perfect his cook.
Leading the team with a keen focus on quality and consistency, Adamson Barbecue continued to make headlines and “best barbecue” lists across the city while drawing crowds, followers and enthusiasts from around the world.
Playing an instrumental role in the expansion from one location to three, experimenting and expanding the restaurant menu and overcoming the operational challenges that followed with the 2020 pandemic, Brentt’s love for crafting barbecue has only strengthened.
At his side, you’ll find Brentt’s biggest supporter, his wife Amy. After making the transition from accounting to managing restaurants, you’ll find Amy doing almost anything that needs to be done. From behind the computer, to in the kitchen or serving and chatting with guests.
With the flexibility to cater for 20 through to 200+, we will customise a menu that’s perfect for you and your event.
Without a doubt, the Buschel Barbecue team is everything you’ll need for all your Texas barbecue desires.
