The "toast" of L.A.'s foodie community created by Carpenter's own Burt Bakman will provide you with a 7 lb. smoked brisket. The Trudys specialty is central Texas brisket, an hours-long affair that results in tender thick cuts to be draped simply over slices of white bread. Theres some white onion and barbecue sauce (which Bakman also makes himself) if you want it, but dont expect to eat on site or with a knife and fork. On weekends you might also find ribs or other one-off options, but first-timers would do best to stick to the brisket. Its got enough bark and chew to make for a substantial meal, but isnt oversalted and dangerously peppery like some of the lesser stuff you might find around Los Angeles.