Since I was in high school, I dreamed of making smoked meat that could make people close their eyes and hum in satisfaction while they ate the barbecue that came from my pit. My brother Joe and I worked together during long nights when we should have been studying for our SATs and doing our homework.
That was more than ten years ago, and since then barbecue has undergone an that evolution that emerged in 2009 with Aaron Franklin’s redefinition of brisket. After 2009 my personal goal was to match the tenderness famed across Texas as the best according to those who live to travel endless miles for a taste of high quality, slow smoked barbecue.
My professional pitmaster journey began almost three years ago. In the wake of leaving my steady job, I found myself down on my luck. Bei...