BBQ schmo to BBQ pro

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Our slash-and-burn backyard griller becomes the pitmaster of his domain

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Hill Country

Pete and his crew use a cayenne, black pepper and salt rub for almost all of their meat. Unlike marinating, there’s no need to rub far in advance since the meat has many hours in the smoker to absorb the flavor—the key is to coat generously before tossing it in the smoker.