I finished the book a few days ago: good read, well done, but didn't really learn anything much new (which is a good thing). Like Franklin, I got really serious about barbecueing with a New Braunfels Hondo, although it was by no means my first smoker. And mine was a real one, made of heavier metal. Despite its many faults, I got a lot of great barbecue out of it for twenty-odd years. No modifications, just learning its flaws and quirks and working around them.
Where I'd disagree with him is on electric smokers (my Smokin-It #3 puts out the best brisket I've ever eaten) and reverse flow smokers (I'm loving my new one). True, I've never cooked on the much-hyped brand that he used in that NY competition and had a huge grease fire, and frankly, I never will. I just don't cook the volume of meat he does, so I haven't worried about a grease fire since I quit using the Hondo. To me, a brisket and a few sausages is a good day's work; I've maxed out at a couple of turkeys and a few sausages, but again, nothing that's likely to create a grease fire.
Well, I also tend to like at least some hickory added to oak. While I've eaten a lot of Louie Mueller's and other central TX BBQ's, I grew up around Houston and hickory was easier to come by there than it is further west. There's nothing wrong with post oak, but I can't get it here. Our local oaks are OK, but greatly improved with a bit of hickory or pecan. I'd also quibble a bit with him about just when brisket became the meat for barbecue. IBP may have helped it along, but I ate a lot more brisket than any other cut in the 1940's and on. Some joints would use shoulder clods, some would use halved clods so they'd cook faster, some would cook cuts of meat nobody could ever identify. But for the most part, brisket was prevalent because it was cheap. It just wasn't the only cut of beef you'd find in a BBQ joint.
I like his approach and especially his attention to detail. While I don't believe I really learned anything much from the book, I enjoyed reading it and having someone of his reputation spell out just how uncomplicated barbecueing can be. Whenever I get back to Austin again, I'll be standing in his line.
