Meat Quality vs. Technique

Former Member

I'd like to get opinions on what you think makes your bbq great. Is it mostly the quality of the meat that you start with or is it mostly your smoking technique that makes it so good? Is meat quality pretty much a constant so that your smoking technique is the determining factor in the taste of the finished product? Or is a 50-50 or some other ratio?

6/15/109:02 PM

Original Post

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