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BBQ Pitmasters - Opinions Matter
c/bbq-pitmasters
17
c/bbq-pitmasters
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miles_sanchez
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15h ago
Why does nobody talk about how the pitmaster at Franklin BBQ in Austin checks his briskets
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8
c/bbq-pitmasters
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angelar57
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2d ago
Hot take: brisket is done when it probes tender, not at 203 degrees
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19
c/bbq-pitmasters
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spencer_dixon39
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2d ago
A judge at the Lockhart cookoff in April called my brisket 'flat' and I've changed my whole trim since
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27
c/bbq-pitmasters
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green.grant
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4d ago
I told a cook his brisket was dry at a contest in Amarillo and I'd do it again
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2
c/bbq-pitmasters
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spencer_dixon39
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5d ago
I finally quit flipping my brisket every 45 minutes after a guy at the Amarillo rib cook-off told me to just leave it alone
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13
c/bbq-pitmasters
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julia_miller24
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10d ago
Blew $200 on a "pitmaster" BBQ class in Memphis, and the whole thing was just a guy reading temps off a Traeger
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7
c/bbq-pitmasters
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olivia_harris19
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11d ago
I was wrapping my pork butt in foil at 165 like a robot for 3 years, and a guy at a backyard cookoff in Waco finally asked me why
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15
c/bbq-pitmasters
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margaret304
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11d ago
My neighbor swore his brisket stall was from "bad meat" so I watched him cook for 4 hours in Lubbock
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33
c/bbq-pitmasters
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rowan_roberts49
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13d ago
Warning: most folks judging brisket don't know about the old ash-white coal stage
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16
c/bbq-pitmasters
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holly_henderson86
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20d ago
Hit 14 hours on my offset in Abilene and now the fire won't hold steady, what gives?
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18
c/bbq-pitmasters
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the_morgan
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20d ago
PSA: My offset smoker has a 6 inch stack and a buddy says I should cut it down to 4. Do I chop it or leave it?
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32
c/bbq-pitmasters
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julia_miller24
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20d ago
Pro tip: stop chasing new pits, my $150 offset from a garage sale in Tulsa out-cooked a $2k rig last month
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4
c/bbq-pitmasters
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the_paul
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22d ago
My ribs went from gray mush to a clean bite in 4 cooks after I quit spritzing
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9
c/bbq-pitmasters
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rowan_roberts49
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22d ago
My butcher talked me out of wrapping my brisket in foil, and I finally get why my bark was mushy
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11
c/bbq-pitmasters
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paigep20
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23d ago
An old pitmaster in Lockhart swore I should wrap at 165 internal, and my last two briskets came out dry as a bone
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