c/bbq-pitmasters

kaib18•1h ago

Saw a stat that 70% of competition BBQ teams use the same rub brand and it kind of blew my mind

I was reading through the KCBS newsletter last week and they had a survey where 7 out of 10 teams admitted they buy the same off the shelf rub, which makes me wonder how much of winning is really skill vs just following the herd on seasoning.

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ben402•6h ago

Wasted $400 on a ceramic offset smoker that couldn't hold temp

Bought one of those fancy ceramic egg style smokers last spring because everyone raved about them for BBQ. Tbh it was a nightmare. Couldn't keep it steady above 225 with a full load of charcoal. Brisket came out tough and dry after 16 hours of fighting the temp swings. Sold it on Craigslist for $150 and went back to my ugly steel offset. Has anyone else tried one of these and regretted it?

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shane_williams•10h ago

Picked up a tip from a competition pitmaster about wrapping brisket

Caught a quick chat with a guy who placed 5th at the American Royal last year, and he said he stops wrapping brisket once the stall hits 170 instead of waiting. Tried it on my last cook with a 14lb prime packer and the bark came out way crunchier. Anyone else adjust their wrap temp based on the cut?

c/bbq-pitmasters

Saw a stat that 70% of competition BBQ teams use the same rub brand and it kind of blew my mind

Wasted $400 on a ceramic offset smoker that couldn't hold temp

Picked up a tip from a competition pitmaster about wrapping brisket

Was skeptical about using cherry wood for brisket but tried it last weekend

Pro tip: stop soaking your wood chunks in water before throwing them on the coals

Saw a pitmaster use a cheap charcoal chimney as a drip pan at a comp in Kansas City

Had to choose between a offset smoker and a pellet grill for my first competition

That $400 offset smoker I bought off Facebook Marketplace was a total bust

Just got back from Franklin's in Austin and I'm not sure I get the hype

Tried a whole hog on my offset smoker and it nearly became a disaster

I finally stopped trusting that hot-and-fast brisket advice from a YouTube pitmaster

Tried a $30 offset smoker from Walmart and actually got better bark than my $800 pellet grill

Threw a whole pork shoulder on my offset at 11pm and woke up to perfect bark at 6am

I still think competition ribs are overrated against backyard spares

Watching Myron Mixon trim a brisket on YouTube made me realize I've been leaving way too much fat cap on for the last 10 years

Decided to give pellet grills a shot after years of sticking with charcoal

Am I the only one who thinks lump charcoal is overrated?

Did switching from oak to hickory wood really change your brisket that much?

Bought a $200 offset smoker that leaked like a sieve, wasted half a pork shoulder before I patched it

I keep seeing folks wrap brisket in foil instead of butcher paper and I think it's ruining their bark

Warning: My offset smoker fire went out mid cook at a competition in Kansas City

My brisket went sideways at a family reunion in Ohio

Hit 200 briskets in a row without a single stall

Can we talk about salt vs brine for brisket?

Bought a $400 pellet smoker thinking it would be a game changer