Matt Horn, the pitmaster and proprietor behind Horn BBQ, talks about his journey from cooking in a backyard in Tracy and putting on a roaming Bay Area pop-up to opening a highly anticipated brick-and-mortar space in Oakland.

Horn’s Texas-style barbecue has become the stuff of legend, earning him regional and national acclaim, as well as a spot on this year’s Top 88, The Chronicle’s list of top Bay Area restaurants. Hosts Soleil Ho and Justin Phillips break down why Matt Horn's barbecue — from his tender smoked brisket to his extraordinary attention to detail — has always been worth the wait.

Read a transcript of the conversation with Matt Horn, and send us your questions about food, life and everything you’re obsessed with at sfchronicle.com/spicy. | Unlimited Chronicle access: sfchronicle.com/pod

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