Thought I should join and pay since I’ve been using this site for a couple of years now! Been doing brisket for several years, but last 2 years with tips from this site has cranked it up big time!
My brisket is better than many/most places around town now and I live in the DFW area, which says alot cause there is some decent brisket to be had in these parts.
Gas Grill: NXR Tabletop/Portable Propane Charcoal: Weber Performer Silver (i.e., 22.5")
Charcoal: Weber OTG 22.5" Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way Smoker: GOSM Propane 38" 2-drawer
Pellet: CampChef/Browning Deluxe PGP24LTD Thermometer: 2 Mavericks, Red backlit Thermapen
Anova Wi-Fi Sous Vide
Welcome to the Pit, AL. There's lots of good 'Cue in the Metroplex - lived in Dallas in the early 90s. Used to be a place half way between the two cities, only open weekends, all you can eat buffet and BYOB. That was some good food.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Welcome to The Pit, fellow Texan. Curious if you've tried The Railhead in Ft. Worth, and what Dallas area BBQ spots top your list. I lived near White Rock Lake for about 8 years. Looking forward to your posts...
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