that I rub with my salt and pepper and a couple o' seasonings I like an then it is cooked real slow fer 'bout 26 ta 34 hours in a side draft smoker

with hickory or mesquite wood makin the heat. Now ya gotta use shavins ta start dat fire.

Don go puttin no fluids on dem wood ta start a fire.

Dat taste will shore mess up a good hunk o' meat!

Then ya trim a bit o' the fat off and slice and chop it and put dat damn gooder sauce on it and slap it on a bun or on a plate

with tater salad,

sum fried Okra,

and sum o' dem rat well done beans cooked with a ham hock

fer taste an spill a bit o' hot sauce on it and such and get rat at it. Now don ferget dat de main hot stuff is cooked rat in da beans n such. Cayene / red pepper fer dat part ya want hotter n hell.

An ya gotta chop up sum good ole onions too fer spikin da taste!

Goes real well with a gud beer or sweet tea if ya just gotta stay sober cuz o' mama er da wife or sumpin.

An sum folks wanna bit o' dat cold slaw stuff long with it too.

Sum folks even wanna big ole dill pikle wit it too.

Ears o' corn fer sum picky folks is gud too.

Never know who is gonna want what so ya jus fix it all up rat der fer em. An - ya gotta use dem bigger buns ta make a sanwich jus rat.

Ifin ya wanna be fancy ya use dem plates.

Now paper plates is jes rat fer BBQ an dem rolled napkins fer cachin da spills. Ya gotta hep da wife wit da cleanin up dat way.

But da mainest thang is dat sauce! Ifin ya ain't got da sauce - it is a dang bummer and a failure fer shore. And dat sauce don't come in no bottle from da store.

Ya gotta make dat yoreself and doo it jes rat!

An I mean rat like "right" dey say up north!!! Da secret is in da sauce! And da smokin o' dat brisket gotta be dun jes rat too - slow and easy at jes da rat tempreture. Dat is BBQ!

Ana gud cook wear his big chief hat an his apron ta do da job jus rat!

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