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I use very little post oak compared to hickory, mesquite and apple wood I've used in the past. I don't know if it's the same for everyone, but I find it to burn slower and smoother for me. Hickory burned too fast and mesquite seemed to over-penetrate and overpower the meat. I usually throw a...
Riding the high of success and at the suggestion of several friends, I offered my services to all of my social media followers for Super Bowl Sunday. I was able to sell two briskets and two pork butts. Not one to mess with a good thing, I cooked these the same way I've cooked all the others and...
A friend of a friend found my Instagram and after recommendations from the aforementioned friends, she offered to pay me to cater her husband's graduation party. The brisket and pork butt were seasoned with course black pepper and course Kosher salt over post oak at around 265 degrees...
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