T he shutter is down. But a line has already formed in front of the food truck, and people wait patiently to eat some of the best barbecue in Texas.
Inside the food truck, Chef Arnulfo “Trey” Sanchez pulls a brisket out of the smoker. Goodness, I think. It’s beautiful. Sanchez places it on the block and begins slicing. Juice dribbles out. Brisket perfection.
It’s February 2024, slightly chilly, and in the distance, the Grapevine clock tower strikes noon. The truck’s shutter goes up, and at the chopping block, Sanchez begins chatting, slicing and serving. Vaqueros Texas Bar-B-Q is now open for delicious memories…