- Joined Jan 18, 2014
Hi everyone. I was raised on slow mesquite smoked beef brisket in Texas, living here in Utah now 20 minutes north east of Salt Lake, BBQ is just not the same!! I'm not new to bbqing but this not the same, I've started with a 30" Char-broil vertical smoker. I did a small pork butt market trimmed piece of meat that turned out OK, made pulled pork sliders. Trying some chicken and pork ribs today, let's see how they work out.