I've always loved BBQ'd meats, even before I knew what was good. Flavor, quantity, service, and simple surroundings are what I love. Back when I frequently traveled for business I consumed Q all over the country, but a military stint in Texas is where I fell in love with my wife and the style of Q that suits me best. Sutphen's Amarillo, Sonny Bryan's DFW, and a long gone place in Alice, Tx that served meats on butcher paper and tea in Mason jars are just a few that are stuck in my memory. Hickory and mesquite are imprinted on my tastebuds and still my favorite woods to smoke on beef. It was the lack of available good Q locally and a wife who believed I could duplicate the long-lost Texas flavors here at home that got me into smoking meats. Would I stand in line for hours for great brisket? Nah, but I think it is absolutely terrific that people do. I can now make a brisket I love, been eating on one all week. I never want to get tired of brisket though so I only smoke one about every six weeks to two months. Pork, chicken, meatloaf, chuckies, beef roasts all get smoked quite often, but brisket is a special treat. Aaron is obviously a master at what he does. What I like best though is the personality he presents on his videos; one of a nice guy willing to share with anyone what he has perfected, making Q that people love.