Sunlight lands on the chrome of The Burnt End by Chef & Smoker in a way that makes you slow down even before the first hint of oak smoke reaches you, because in this part of Wichita the air itself seems to change temperature when brisket is being tended with care, and regulars will tell you that the smell alone is enough to mark the start of lunch hour.
The line forms early and without complaint, moving in a rhythm that feels almost rehearsed, since everyone knows that burnt-end brisket tacos disappear quickly, often long before the last person in line feels ready to place an order, which somehow only adds to the strange pleasure of waiting.
You can hear the sizzle of meat hitting the flattop, see tortillas warming at the edge of the grill, and feel your expectations rising with every step, especially if texture matters to you, because the bark here cracks, the interior stays tender, and the tortilla holds steady under the weight of smoke and fat…