Ever so often in our lives we meet someone with no idea of the impact they will have on us in the future.
About 12 years ago when I was a manager at Enterprise, a new guy started at my location and I trained him. We hit it off from the start. I could tell he was sharp and a genuinely kind individual. My time working with him was over quickly, however, as I moved to a different location and then eventually left the company.
We stayed in contact over the years, and I always enjoyed our conversations. When I entered the world of competition BBQ, he was one of the guys I thought would enjoy it. I invited him to a few events but his schedule usually conflicted, until finally over the past year the stars started to align.
There was another small stumbling block in the way of him and I joining our BBQ interests – his beautiful wife, Jenn, really doesn’t like BBQ.
And then there was brisket.
She loves brisket. So he quickly made brisket his passion. If I had to guess, he’s made about 30 briskets over the past year. Tweaking rubs and marinades, woods and temps.
In our first competition using our combined brisket recipe and process, we came in 6th place. Not too shabby, I’d say.
This recipe is not our competition recipe – this is our everyday enjoyment now my favorite bbq to eat over anything else recipe.
Several months ago I posted a recipe on my attempt to turn a Chuck Roast into pulled beef. It was good, but a semi-failed attempt, and I was determined to find a delicious pulled beef recipe for my family and for entertaining.
This is that recipe. I wish I could take credit. Sure, he started with my recipes, but he made this his own and has absolutely mastered it.
Thank you, Rick, for sharing your passion with me. Thanks for the time you put into nailing this recipe. But most of all, thank you for your friendship.