I'm from North Dakota. Yeah the opposite end of the country from Texas.
Up here we are to the U.S. what Siberia is to the USSR. Harry Verdurchi shined me on here. He's been a good friend of mine for many years. I cook on an offset cooker that my Dad (rest his soul) made for me as a Christmas present back in 2001. When I do brisket, I prefer buffalo briskets instead of beef. They are leaner and tougher than beef so it takes a little more TLC to do 'em right. I also do pork ribs, beef ribs, pork shoulder, fattys, stuffed pork loin, Bambi butt, and anything else that will pi$$ off the PETA crowd. And there's nothing better than a tall Jim Beam or Wild Turkey Coke after a meal of BBQ'ed buffalo brisket.
