There are lots of people down here in central Texas who have been cooking brisket for a long time who still don't know how to do it very well. The proof is at youtube with all the "real Texas brisket" vids. Lots of clowns and jokers who oversmoke the heck out of their BBQ with clouds of nasty smoke for 18-24 hours at 190 degrees. The end result looks like something you'd find in the ruins of a burnt down building. Sooty, oily, nasty looking stuff.
They are the same ones who won't listen to any advice. It's their way or the highway.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods.
2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)
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