- Aug 8, 2007
- 224
- 10
Hi, I'm Greg Thomas from eastern Oklahoma. I currently smoke on a new braunfels, "hondo" smoker that I bought probably 4-5 years ago. I've smoked brisket, chicken, ribs, fish, pork butt and pork tenderloin. I can't think of anything else I usually smoke on my smoker. I've come for some professional advice. I'm tired of finding a "professional" rub that I like then have it discontinued in the stores. Please help me out (thread already posted). I am also going to browse around and see what other meats and/or methods I might need to follow to produce some excellent bbq. FYI, I prefer rubbing the meat, smoking then eating, usually no sauce. Thanks in advance, Greg