Hi yall,
My name is Kevin Jackson, I'm from Fort Worth, Texas born and bread. (The old cattle capital of the state). I've tried BBQ from all over the country, Kansas City style, Memphis style, Georgia Pitt, and the Carolinas, (I'm a truck driver by the way), and I may be a little biased but Texas style is my favorite. Its what I grew up on. I'm relatively new to smoking my own meats, but I love doing it. So much so that I've even been considering opening my own BBQ catering business, in due time. I just recently bought an Old Country Pecos smoker for the back porch. In fact I've got a brisket, a pork butt, and a turkey going on it right now, this is my second cook on this smoker. Everything seems to be cooking nicely, low and slow at about 225℉. Anyway, I'm looking forward to talking with some of you folks, picking up tips and techniques from some of you seasoned veterans, and sharing some recipes.
Happy Smokin'
Kevin
My name is Kevin Jackson, I'm from Fort Worth, Texas born and bread. (The old cattle capital of the state). I've tried BBQ from all over the country, Kansas City style, Memphis style, Georgia Pitt, and the Carolinas, (I'm a truck driver by the way), and I may be a little biased but Texas style is my favorite. Its what I grew up on. I'm relatively new to smoking my own meats, but I love doing it. So much so that I've even been considering opening my own BBQ catering business, in due time. I just recently bought an Old Country Pecos smoker for the back porch. In fact I've got a brisket, a pork butt, and a turkey going on it right now, this is my second cook on this smoker. Everything seems to be cooking nicely, low and slow at about 225℉. Anyway, I'm looking forward to talking with some of you folks, picking up tips and techniques from some of you seasoned veterans, and sharing some recipes.
Happy Smokin'
Kevin
