This week’s guest once crunched numbers in finance -- a world that, as he tells it, never quite added up. But after one bite of brisket at Franklin Barbecue, Chef Charles Wong found a new equation that made sense: low and slow. He swapped spreadsheets for smoke and hasn’t looked back. A longtime fixture in Chicago’s pop-up scene, Charles built Umamicue from the ground up, mixing Vietnamese flavors with Texas barbecue. He held down a years-long residency at Split Milk and nearly opened a brick-and-mortar at Sterling Food Hall. These days, he’s focused on catering, collaborations, and fine-tuning his own vision of what barbecue can be. This week, we slice deep into brisket -- how to render it, what variables matter most, and how to make it your own -- alongside insights into hospitality, sides, pop-ups, and the messy, rewarding work of turning a cult favorite into a full-time craft from a man who knows his stuff.