Unpopular opinion: backyard charcoal is better than stickburner brisket

I was at a competition in Kansas City last month and tasted 15 briskets. The gas assisted pits all had thin smoke rings, while a guy using regular Kingsford and wood chunks got a perfect bark and deep flavor. Am I wrong for thinking pro setups are overrated?

3 comments

3 Comments

kellyallen15d ago

Was that guy using competitive-grade wood or just whatever Home Depot had in stock?

milalewis15d ago

15 briskets and you're calling it a trend?

ray_burns15d ago

Cracked up when I read that, because I once spent a whole weekend smoking two briskets and told everyone I was 'really getting into it'. 15 is basically a professional operation at that point, so yeah, call it a trend if you want. I'm just over here still trying to figure out how to keep my pit clean without setting off the smoke alarm in my kitchen.