Reader's BBQ

Tim Wagner and Doug Zedler smoked something more exotic than your average brisket. One the menu was a goat shoulder, goat ribs and venison sausage all smoked over lump charcoal and spanish oak in an offset smoker.

Goat Shoulder


Goat Ribs


Venison Sausage


Dana in Culleoka decided to try her hand at smoking eggs, and they look...interesting.



Brad Shaw, owner of Big Racks BBQ in Grapvine sends these pics of his team's entry into the Cops 4 Kids BBQ Cookoff in Fort Worth last month. These entries earned them first in brisket and second in ribs.





And finally, Jack shares the mouthwatering pics of his pork butt that was smoked for 11 hours over hickory in a Brinkmann barrel smoker.





- BBQ Snob