Some friends and I have done cookouts and the Memphis BBQ Championship patio division for ribs (best placing of 9th, worst placing of 3rd from last). I've catered for a wedding of 60 and a company outing of 100 and love hearing "Do you guys have a restaurant?" Heck no. We know better. ;)
I have pork ribs and butt down to near perfection, and I'm hoping to work more on my first love, Texas beef.
Just did my first brisket and while not "there", I was pleased with my first attempt.
I have one of the last "good" Oklahoma Joe smokers with the thicker walls, and I'm working on some modifications to it.
Looking forward to sharing stories and picking up some tips to get better!