Hi folks!
Read many a thread about BBQ techniques on this forum over the years. Thank you to all the contributors! Been smoking on a custom offset cooker with smoke box for about 10 years, although I grew up with a father who is quite a pit master...so I had a big head start.
Originally from South Texas, the real South Texas, you know South of Corpus Christi. My BBQ has roots from that area, but now resembles more of the Central Texas style.
Have pretty solid spare and babyback ribs, pork butt, chicken and turkey, but continuously working on my brisket...and now, you'll see from my only thread, some sausage making experience!
Thanks again,
Techsan
Read many a thread about BBQ techniques on this forum over the years. Thank you to all the contributors! Been smoking on a custom offset cooker with smoke box for about 10 years, although I grew up with a father who is quite a pit master...so I had a big head start.
Originally from South Texas, the real South Texas, you know South of Corpus Christi. My BBQ has roots from that area, but now resembles more of the Central Texas style.
Have pretty solid spare and babyback ribs, pork butt, chicken and turkey, but continuously working on my brisket...and now, you'll see from my only thread, some sausage making experience!
Thanks again,
Techsan
