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Featured
- #741
DwnSth
Tremor Addict
- Joined
- Mar 25, 2021
- Messages
- 1,821
- Reaction Points
- 3,477
- Location
- Texas
- Current Ride
- F250 tremor 2021
I prefer a good dry rub myself. Just like I do on my wings. No need to get all sloppy with it if it taste the way it shouldTo be honest the best BBQ in Texas comes from a small geographical area, Austin, Lockhart, Elgin, Llano.....primarily oak and mesquite are used to smoke for several hours. No fire directly under the meat. Firebox at one end, meat in the middle, smoke exit on the other end. Sounds simple, but temperature is the key. The other major factor is the rub. Most good pitmasters make thier own, ingredients vary. Then there is the sauce and that's where the disagreements start, kinda like politics, vinegar base, no vinegar.....There are good sauces, but me, other than sausage I prefer no sauce. Kinda like steak sauce, why do you want to alter the taste of a good steak or BBQ. Your choice of course!