We were in Albuquerque last year and happened to stay right down the street from Rudy's BBQ. Food served on brown paper and by the pound. Brisket was excellent.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
They are probably the best, or top 2-3 BBQ spots in Albuquerque. There are a few new spots I have not visited, but yes, their brisket is pretty good! Powdrell’s is family owned, local as well and another good spot.
Cookers:
Oklahoma Joe Offset (older thick steel version!)
Camp Chef Woodwind
OK Joe Bronco
Weber Genesis
Ooni Karu
Weber Kettle
My goal is to eventually have at least one of every style of cooker….. I have work to do. Lol!
Thermometers:
ThermoWorks Thermapen MK4
ThermoWorks Thermapen ONE
ThermoWorks Thermopop
ThermoWorks RFX
ThermoWorks IRK-2 Infrared
Maverick XR-50
TempSpike Plus
Other Gear:
Megaforce 3000 Meat Grinder
Weston 7-pound sausage stuffer
Jerky Gun for making poppers. (Game changer!)
Amaz-N-Tube
Original SnS with drip n griddle
Weber Chimney
Fuels Used:
Splits/Chunks, whatever I can get. Usually B&B competition. Favorites are Cherry, Apple, Post Oak, and Hickory.
Pellets, Lumberjack.
Charcoal, whatever is on sale. Currently have a bunch of KBB. Will eventually try B&B. Use whatever lump is on sale in my Ooni.
Propane, Blue Rhino.
Rubs:
Usually make my own riff’s on Memphis Dust and BBBR. Also use Meathead’s commercial rubs and occasionally try something new. I like a couple from Tuffy Stone and Kinder’s. After several surgeries, I’m very sensitive to “spicy” stuff, so I need to be careful about heat levels.
I used to live not far from the original Rudy's in Leon Springs, TX, next door to the original Macaroni Grill. 2 Awesome places back in the day. Have been impressed that Rudy's, even after it franchised, is still very good. I still go to the original a couple times a year. Great to hear they are still really good all the way out in NM.
I used to know their meat buyer. He said while all the Rudy's get great meat, the best of the bunch goes to their Spring, Tx location. It (at least at the time) was their highest volume location.
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