[Mariner]

I am eternally grateful to my southern brothers for taking the time to formally stylize so many different ways of cooking meat with wood.

The most difficult is the 185deg smoke for 12 hours to get an acceptable brisket. I’ve seen old mean who were able to achieve that with wood alone, and placing their hand over the exiting, and always blue smoke.

Friggin’ artists.

I practice most of them right here in CA.

[Mariner]

old men

[Texas resident]

I mastered the brisket about 10 years ago. Now I am teaching my son so that I can pass that knowledge on.

He has learned that the most important ingredient in smoking a brisket is patience.