Its a combination of things..

Nothing that somebody else couldn't figure out, eventually.. Most of the REALLY good places here have been doing it for decades - even into the 20's and 30's.. Its just a combo of the smoke room being seasoned over the years, the rub they put on th emeat, the technique and time put into smoking/cooking it, and the BBQ sauce they make from their own recipes.. I'm not a big fan of BBQ sauce - I like to let the meat do the talking..

So, that my GUESS.. they years of experience and fine tuning the mixes and procedures.. Lot of new places bomb out over a fe wyears and don't ever get that process just right.. Total guess on my part..

---

Friendship is like peeing your pants.. Everybody can see it, but only you can feel the warmth..