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The aroma hits you first: smoky, rich, unmistakably Texan. But this isn’t Houston. You’re in San Francisco’s Sunset District, where Daniel Ramirez and his wife, Lareina, have built something special at Smoking D’s BBQ.

Daniel, a Houston native, missed the Texas barbecue of his hometown, so he made it himself and his own. What began as casual taste tests for homesick friends turned into a farmers market hustle, and eventually, a brick-and-mortar hit on Irving Street that now sells out almost every weekend. But it wasn’t just the brisket that turned heads — it was the bao.

Inspired by a trip to a night market in China, Daniel had the idea to merge his 18-hour smoked brisket with the pillowy softness of a Chinese pork bun. After several experiments (and a few delicious mistakes), the brisket bao was born — a cross-cultural creation that honors his Mexican roots and Lareina’s Chinese heritage. It’s now their breakout hit.

🎙️ In this episode, we talk about:

• What makes Texas brisket so legendary — and so hard to master
• How Daniel and Lareina blend Mexican, Chinese, and Texan traditions in every bite
• Why doing barbecue in San Francisco comes with unique challenges
• What it takes to grow from backyard cookouts to a full-time restaurant
• And how a bao changed everything

📍 Smoking D’s BBQ is located at 2181 Irving Street in San Francisco. They’re open Wednesday–Sunday, 11am–6pm — but go early. When it’s gone, it’s gone.

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The Sunset Connection — exploring the stories and histories that connect us.