Brent in Texas
New member
Hi Everyone,
I'm actually originally from Dallas, TX but moved to Vermont for travel work and am going to be in the New England area for the next year or so. I have a WSM 18" that I've used mainly for ribs and brisket but would like to expand the menu and add a few items. Of course, my biggest issue now being in Vermont is it's not easy running to Costco or other chain stores to pick up brisket or ribs. Vermont has several small butcher shops at least and the meat is very fresh. I've mainly used the high heat method with good results but looking to use the low and slow method more now.
I hope everyone is have a safe week and take care!
Brent
I'm actually originally from Dallas, TX but moved to Vermont for travel work and am going to be in the New England area for the next year or so. I have a WSM 18" that I've used mainly for ribs and brisket but would like to expand the menu and add a few items. Of course, my biggest issue now being in Vermont is it's not easy running to Costco or other chain stores to pick up brisket or ribs. Vermont has several small butcher shops at least and the meat is very fresh. I've mainly used the high heat method with good results but looking to use the low and slow method more now.
I hope everyone is have a safe week and take care!
Brent
