"I remember as a kid my dad would bring home this huge hunk of meat and season it up with salt, pepper and paprika. He would fire up the Weber Kettle and cook the meat for hours. The end result was a brisket fit for kings. As the years passed by, I learned the special techniques of smoking, entered competitions and continued to develop my own recipes that stuck to the Texas tradition of smoking meat."

-Joe Morgan, Pitmaster at Dog Tired BBQ