Very interesting (in a good way) group of people here. I'm a native Texan who believes that there is only one supreme way to cook BBQ 
and that is Louie Mueller's and his descendants/pupils (LeAnn & John Mueller / Aaron Franklin and others). Having said that Meathead's "Science" book is incredible, much like Kenji López-Alt's "Food Lab" book. I have Franklin's BBQ book and his covers the Central Texas style in depth with great brisket and rib butchering instruction, Meathead's is a great compliment.
I'm a bread baker and an adventurous cook (early sous vide adopter) who makes fresh sausage and dabbled in charcuterie (stopped because I'd need cobble up an old refrigerator for smoke and humidity - which wouldn't have been a problem except that the wife wouldn't allow its presence
)..
I've got an older Weber Summit that was gifted and a built-in lidded-pit that can burn logs or gas (really more of a grill than a smoker, but I modified it to have a better smoke flow).
and that is Louie Mueller's and his descendants/pupils (LeAnn & John Mueller / Aaron Franklin and others). Having said that Meathead's "Science" book is incredible, much like Kenji López-Alt's "Food Lab" book. I have Franklin's BBQ book and his covers the Central Texas style in depth with great brisket and rib butchering instruction, Meathead's is a great compliment.I'm a bread baker and an adventurous cook (early sous vide adopter) who makes fresh sausage and dabbled in charcuterie (stopped because I'd need cobble up an old refrigerator for smoke and humidity - which wouldn't have been a problem except that the wife wouldn't allow its presence
)..I've got an older Weber Summit that was gifted and a built-in lidded-pit that can burn logs or gas (really more of a grill than a smoker, but I modified it to have a better smoke flow).
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