Originally Posted by TurboDog
but the way they were going on and on about how the smoke ring meant it was held at a low enough temperature for so long had me wondering. QUOTE]
As a side note though, I have no idea who the guy is that's with him that was "educating" Tony on BBQ. He may not even cook 'que himself, so I'm not sure what first hand experience he has regarding what particular process/technique gives specific results. All that was obvious to me is that he knows how to consume quite a bit of it.
It's this guy who has a blog called "Full Custom Gospel", who blogs about these different places in Texas.
So I guess he's a great eater of BBQ. I'm not sure if he BBQs himself.