Barbecue is serious business, and some of the most serious about it hail from Texas. Chemist and backyard chef Jeremiah Gassensmith is so serious about it he has even taught a class on it to his science Honors students.

The University of Texas at Dallas associate professor of chemistry and biochemistry has closely examined the process of preparing the perfect beef brisket on a molecular level, which he believes can make or break much of your barbecue success.

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Barbecue in the US has a long history, dating back to around the 1500s when Native Americans slow-cooked meats. Meanwhile, Southside Market Barbecue in Texas has been operating since 1882, and has continued to expand across the state.

Read more: New Atlas