c/bbq-pitmasters

PSA: The brisket at that new joint in Austin is being held at a weirdly low temp

Stopped by that new spot on South Lamar last Friday, the one with the big red smoker out front. I watched them pull a whole packer from the warmer, and my buddy's thermometer gun read 135 degrees (I know, I know, we're nerds). That's way too low for safe holding, right? It's sitting in the danger zone for way too long. Has anyone else run into this kind of thing lately?

Just realized everyone at the Memphis in May contest was wrong about wrapping brisket

I was at the Memphis in May competition last year, and my brisket stalled hard at 165 degrees for over 2 hours. Every pitmaster around me was yelling to wrap it in butcher paper immediately. I decided to just leave it alone and let the fire do its thing, and it pushed through after another 90 minutes. The bark was the best I've ever made, super dark and crunchy. Has anyone else had a better result by NOT wrapping when everyone says you have to?

Tried a full packer brisket on my offset vs a pellet grill and the results were wild

So last weekend I did a side by side test with a 14 pound prime brisket. I cooked one on my old offset stick burner and the other on my buddy's fancy new pellet grill, both at 250 degrees for the same time. The offset one had way more of that dark, crusty bark and the smoke flavor punched you right in the mouth, in a good way. The pellet grill version was super tender and juicy, but the smoke taste was kinda mild and sweet, almost like it was just hinted at. I think the real wood logs and managing that thin blue smoke made the difference, even though I was up all night feeding the fire. Has anyone else done a cook like this and found the pellet grill just can't get that same deep smoke ring?

Crossed 50 different pitmasters I've seen live this year, which feels kinda wild.

I keep a list in my notes app and just realized the count after hitting a comp in Kansas City. Anyone else track something specific like that?

My rushed slicing cost me a juicy brisket last Sunday

Cutting meat right after it comes off the heat makes all the juices run out and leaves it dry.

Update: The pitmaster at the county fair gave me a rub recipe on a napkin.

I tried it on pork shoulder last weekend, and my family loved it. Do you ever get tips from pros in casual settings?

That time my uncle used the moon as a BBQ timer

Back in the 90s, my uncle would smoke brisket for hours based on the moon's position. One night, he fell asleep and we ended up with charcoal, but he called it extra crispy. How did we ever trust instincts over gadgets back then?

TIL a pitmaster's roadside shack might just be for show

I took a detour on a road trip last fall to see a pitmaster's spot from a documentary. The place looked perfect in pictures, a real smokehouse by a river. After two extra hours of driving, I pulled up to find it was basically a shed with a smoker out front, no one home. A local told me the guy only cooks for contests now, the shack is just for photos. My dream of trying his famous pulled pork turned into a bag of chips from a vending machine. Don't make my mistake, verify the place actually serves food before you go out of your way. A quick search online could save you a lot of time and disappointment. Trust me, your stomach will thank you.

DAE catch that resting meat in a towel-lined cooler boosts moisture?

Seeing my sister's patience with ribs changed how I view our fights

I was at a family cookout, and my sister was managing the smoker for ribs. She kept checking the temp, not rushing it. It hit me that she handles our arguments the same way, letting things simmer until they're ready. Back when we were kids, she'd get mad quick, but now she's calm. Watching her with the BBQ, I saw how she applies that patience to everything. It made me think maybe I should learn from her. Now, when we disagree, I remember those ribs and take a breath. BBQ isn't just food, it's a mirror for how we deal with each other.

My brisket's strong smoke ring sparked a big debate: real skill or just for looks?

Some friends say a thick smoke ring means you nailed the smoke, but others think it's just cosmetic and doesn't change the taste, so what's your take?

My custom brick BBQ pit is letting all the heat escape

I built this brick pit in my yard thinking it would be perfect for slow smoking. After a few uses, I noticed gaps where the heat just pours out. I tried patching it with fire clay, but it cracked again fast. Now I'm stuck with a pit that wastes fuel and ruins my cook temps. What do you guys do to keep your DIY pits sealed up tight?

Seriously, that marathon smoke wasn't worth the hassle

I did a 22-hour pork shoulder. Everyone says long cooks are best. Mine turned out dry. Not tender like promised. I think shorter cooks can be just as good.