No doubts there. We were just talking about this at the shop earlier. The guys rip me about my Pops back in the day. We cook everything on wood. I can remember as a 10-12 year old kid being in charge of the fire barrel and shoveling coals. Many a night I was up 3-4 in the morning burning wood. Shovel hot coals for 6-8-10 hours. Do everything.

After the cook out everyone would walk by my Pops and say, "Red, you cook one helluva pig/brisket/shoulder". I was like "what the hell".

It took a number of years to appreciate what I learned. Using his methods I can pretty much hang with the best of 'em going whole hog. My briskets are good and every one compliments them but I can't seem to consistently hit them out of the park.

EWO




Quote Originally Posted by bamaman View Post
EWO nothing I like better than a brisket smoked over some pecan.If you remember ribs use to be a inexpensive choice of meat as well.I have actually killed a couple more deer this year than I normally do.Got a deal worked out with the guy who processes my deer meat but yea it still cost something.