Dayne Weaver is a latecomer to the Texas barbecue community, but you can’t blame him. While his dad is from Fort Worth, Dayne grew up wherever his mom’s Air Force career took the family, including England, Italy, and Japan. His dad would smoke beef jerky to pack in his school lunch. “For my birthday, I always wanted my dad to make a rack of ribs,” Weaver said. He also vividly remembers a trip to Keller, just north of Fort Worth, when he was fifteen. “I was craving barbecue,” he said, so he walked a mile and a half to Shady Oak Barbeque and ate a rack of ribs. Now he’s a full-time Fort Worth resident and runs one of the city’s best new barbecue joints.…View Original PostThe post Dayne’s Craft Barbecue’s “Bacon Brisket” and Sausages Are Worth the Wait appeared first on Texas Monthly.