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If they have Academy Sports, they sell it.

Oak for sure, then pecan, then mesquite. I'm a native Texan and grew up in Hill Country and San Antonio where Live Oak rules. Also lived in South Texas (Beeville) where Mesquite rules. Also lived in Waco where Pecan rules. It's funny, but each time I fire up with a different wood, I get a...

Not sure where to post this. Anyone know where to get oak chunk wood in the Nashville Tn area? Thanks!

Folks: Wanting to cook packer brisket & butt tonight but ran out of oak; all I have is mesquite and hickory. Love hickory with butt, love mesquite with brisket - which one with both? Opinions? Thanks in advance!

I was born and reared in central Texas - Hill Country area. OAK is king! Mesquite is good but oak is so smooth!

Cory - yes, I have eaten at Jacks and speaking as a native Texan, the first minute I walked inside, I KNEW the owner had to be a Texan! I'd just not found any Texas-style bbq in Tennessee. It was good - but I'm convinced one can make better brisket at home on your Weber! Tennessee has given me...

Cory - thanks for the tip - Just got off the phone with one of the stores very near me and you were correct. Very much appreciate it!

Folks - any ideas where to pick up quality lump in the Nashville area? Many thanks ahead of time!

Ernest - another of my "early" memories was of eating barbecue "cabrito" at our deer lease in Sonora, TX, cooked by a kindly "visiting" mexican ranch hand. Young bbq goat was some of the better meat I've ever had. I'm sure IRON CHEF Kruger (I mean that as a compliment! ) can fill us in on cabrito?

Folks - was reminded the other day of being offered a big bite of beautiful white meat from my neighbor's grill. I was just a kid from south Texas and loved meat so I asked no questions.....it was really moist and delicious...I was horrified to learn I'd just eaten some ARMADILLO bbq!!!!! What...

Folks - I love my WSM and especially love brisket - but I've found of all the meats cooked on smoker & grill, brisket seems to be the hardest to "re-heat" back to just-off-the-grill taste! Pork butts seem the easiest to me. * What are some of your tricks/sauces for re-heating bbq meats? thanks!

Bob - we have a Corkys close by - you can do better!

Mark - Now you are talking when you talk of Texas sausage! I think I'm getting pretty close with the briskets and rib; butt is fairly easy as well. But these really good central Texas sausage places blow my mind. If I could learn to make that stuff, now that would be some good Q - and I'd soon...

Tom - I'll check but I think copyright law would frown on pasting. Scott - (surely you're not an Aggie! It figures the Snow lady is from Giddings - excellent brisket (post oak, simple salt/pepper rub) Ribs were so-so, same for sausage. As to Austin TM people, well, they can be a bit "out...

Tom & All - My apologies! I think you do have to subscribe. Very sorry for the confusion!

For those interested in "Texas" BBQ - this is a really informative article - http://www.texasmonthly.com/magazine/bbq It is quite an honor to make this list and inspires MUCH discussion/argument statewide about who's in & who's out! I got to hit a couple on a recent trip home. GIDDINGS Meat...

Ok. Transplanted Texan, been in middle Tenn. 20 years. Have NOT found real bbq (brisket) since I've been here. Got WSM for Father's Day, found this site, read up on "how to" - completed 1st brisket cook overnite this a.m. 9 lb Costco, Mesquite chunks for smoke, slow to 190 degree, foil for a...