BBQ Tips and Suggestions:

After moving to Texas in 2002 and discovering Central Texas style BBQ, I have devoted time and effort to push my cooking skills forward.  After hundreds of hours behind the smoker, I have learned about temps, rubs, woods, meats, thermodynamics and more!  All quintessential techniques on how to make smoked brisket which stops you cold and makes you savor the moment.  BBQ so good, it could be your last meal!

All of this effort culminated back in 2016 when I attended the Texas A&M Meat Sciences department sponsored Camp Brisket.  (http://foodwaystexas.org/)  Here, we spent 2 intense days eating meat for breakfast, lunch, and dinner.  We tried different cuts of meat, same cook style.  Same meat, different smokers.  Same meat different types of wood and cooking techniques.  These were among some of the learning fundamentals which also helped closed the thoughts in my mind and let to game changing briskets.  I spent time Q&A with Aaron Franklin (Franklin BBQ), Ronnie Killen (Killen's BBQ Houston, TX), Wayne Mueller (Louie Mueller BBQ in Taylor, TX), Bryan Bracewell (Southside Market, Elgin, TX), Roger Roegel (Roegels BBQ), and more.