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This is where I get my BBQ fix

They do a decent job

https://www.springcreekbarbeque.com/

can't be any good.  Too many locations, like a damned chain.

can't be any good.  Too many locations, like a damned chain.

Its terrible better not move to Texas

We just picked up Thanksgiving dinner, it's duck confit, not casoulet, with some kind of ravioli and haricot vert.

Which is a fancy word for green beans.

Yeah, but they cost more. Because they're French, or something. 

Bonedaddy's is a good enough chain BBQ place for me when I'm in Texas.

nice scenery and cold beer

I don't usually order the brisket there.  My brother does dern fine brisket.

Yeah, but they cost more. Because they're French, or something.

Yes indeed. Much like polenta is the same thing as grits, except it costs more....

Good BBQ brisket is no secret process

It just has to be done right

The rub used is very important

The pit needs to be wood burning

The wood should be Hickory although some places use Pecan and Mesquite

The art here is the temp of the fire and slow cooking until a masterpiece has been created

Rub is important in that it should be extremely simple.  Salt and pepper are all that's needed.  Here in Central Texico, that's referred to as "Dalmatian."

The primary wood for Centex BBQ is post oak.

Hickory/pecan (which are basically used interchangeably) works well for fowl, and for pork.

I never use mesquite for BBQ, it burns too hot and too fast, and its flavor is too intense for a long smoke.  It works great for direct grilling though.  The one exception to that, is when my boy scout troop was camping in Mexico for a week, on the grounds of a massive hacienda belonging to a big Boy Scouts of Mexico benefactor, alongside a local Mexican troop.  We spent a couple hours digging out two trenches, one where we burned down mesquite logs to coals, and one where we shoveled those coals under a couple of spits where we roasted several whole goat kids.  That BBQ'd cabrito is possibly the best food I've ever eaten in my life.

Fried okra is my favorite vegetable by far.

And of course I adore grits, and black eyed peas, and greens of whatever ilk.

Eating those things is why I grew up tall and handsome.