That Franklin pitmaster demo really rubbed me the wrong way

Went to a BBQ class in Austin last month and the guy running it spent 20 minutes telling us why we all need a $5,000 offset smoker to make real brisket. I've been using a $300 Weber kettle for 4 years and my brisket takes first place at the county fair every summer. Anyone else think these big name pitmasters are out of touch with home cooks?

3 comments

3 Comments

grantschmidt21d ago

A Weber kettle can actually hold temp better than most people give it credit for.

paigem4521d ago

Right, because nothing says "authentic Texas brisket" like being told your backyard setup is basically a toy grill while they stand next to a pit that costs more than my first car. My Weber's held a rock solid 225 for eight hours with me barely touching the vents, and I bet that classy guy's never had to flip a brisket mid-cook because a thunderstorm rolled in. Guess my three neighbor-approved briskets are just "mediocre" because I didn't drive six hours for the perfect oak splits.

xena_fox3921d ago

Oh man, WHY do they always make it sound like you NEED a rig that costs more than my car? I went to a class in Lockhart once and the guy literally told me my brisket would be "mediocre at best" if I wasn't using oak splits from a specific county in Texas. I was so annoyed I almost walked out. My Weber kettle is my BABY and I've won three local competitions with it just by using the snake method and a good rub. These big name guys forget that most of us are cooking for our families on a Saturday, not running a BBQ joint. It's like they think if you're not spending thousands you're not even trying. Preach it louder for the people in the back who know a kettle can do the job just fine.