- Dec 22, 2014
- 1
- 10
I learned the art of BBQ (smoking low and slow) while stationed at Fort Leavenworth, Kansas from some true artists of smoked meats who had learned the official process from Chefs at the Kansas City Culinary Institute and applied years of experience to truly perfect the art. Currently live in South Central Texas and love the availability of Mesquite and Pecan, since that is my two favorite woods for smoking. I use Mesquite for Brisket and Ribs, and Pecan for Pulled Pork and Turkey/Poultry. My rub is a little spicier than most, but that is the way I like it. I tend to fill my smoker when I crank it up and vacuum seal/freeze meal sized portions that we can thaw out and boil for instantly fresh smoked BBQ. Look forward to hearing other experiences about the personal art of BBQ.