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I rarely "order" BBQ, unless it's better than mine. That said, yes, a friend of mine does make better BBQ than I, and has a joint not far from me. In fact, he was declared the winner of best BBQ in WA state in 2018 by Food and Wine magazine. (Small plug for my buddy here; Jeff's Texas Style BBQ )

Okay, two things I look for is brisket and pulled pork. If they can pull those two off correctly, then just about everything else will be good. I've gotten to where I can tell what kind of wood they're using just by the smell of the smoke, and sometimes by the taste of the meat. But if they're blending smoke woods, then it's harder.

Last edited by mneeley490

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