The Cook
Herc's is run by Adam Hernandez, who grew up watching his grandfather cook brisket and barbacoa. It's 100% underground Texas BBQ out of LA — no storefront, no shortcuts.
Everything's smoked low and slow over oak, by hand, in small Saturday batches. When it sells out, that's it till next week.
Oak-smoked
Small batch
Catering & events
Pre-order pickup
