c/bbq-pitmasters

Can we talk about the brisket at that new place in Tulsa?

I stopped by a spot called Smoke Stack last weekend, and they only serve their brisket sliced thick, like an inch and a half. The bark was great, but the thick cut made the texture feel more like a roast to me. Some folks at the table loved it, saying it kept the meat juicier. Has anyone else tried a place that does this, and what's your take on thick vs. thin sliced brisket?

TIL my pork butt turned out fine without wrapping

Many say you have to wrap pork butt to keep it soft. I left it open last cook and it was still juicy. What's your take on wrapping?

Rant: I miss when BBQ tips came with a handshake, not a hashtag.

My smoker kept dying on me during long cooks, and I was ready to toss it.

I was so fed up when it would cut out halfway through a brisket, wasting hours of work. I mean, I checked the fuel and the thermometer, but it still happened. Then I noticed the air intake was clogged with old ash and grease. After cleaning it out real good, the heat stayed steady for the whole cook. Now I make sure to clean the intake before every long smoke. It fixed the problem and saved me from buying a new rig. Maybe it's just me, but that simple check made all the difference.

Just realized my first pitmaster guide would be confused by today's tools

I learned from a guy who used only wood and intuition. Now, everything has probes and controllers. Do you miss the old school methods?

DAE get that awesome feeling when your pulled pork texture is spot on?

I've been working on my pulled pork for ages. This Sunday, I cooked a pork butt for 10 hours. I used hickory and apple wood chips. The temp was steady at 225 degrees. When I pulled it apart, the meat was so tender and juicy. It felt like a big win after all the tries. How do you know when your pork is ready to shred?

Lump charcoal fixed my wild temperature rides

I stuck with briquettes for ages because they seemed reliable. My fires would spike and drop constantly during long smokes. After hearing a pitmaster talk about lump charcoal, I decided to test it out. The difference was clear from the first use. I ran a pork butt for 12 hours, and the heat stayed even without constant tweaks. The meat had a cleaner smoke taste and a nicer crust. Even my usual guesswork with vents felt simpler. I mean, idk, maybe it's just me but this swap turned my stressful cooks into smooth sessions.

Showerthought: My switch to digital thermometers ruined my feel for the meat

Relying on gadgets made me lose my touch and my brisket suffers.

Thought wrapping ribs early saved time, but letting them go bare changed everything.

That extra unwrapped hour made the bark so much better, I won't rush it again.

My neighbor swears by wood chips, but I'm team chunks after my last pork shoulder.

Some say chips work fine, others swear by chunks, what's your take?