c/bbq-pitmasters

Vent: Dry rub sugar habit broken by a pitmaster's tip

I always put sugar in my dry rubs for bark. A pitmaster used just salt and pepper, and the taste was much cleaner. Now I skip the sugar every time.

2 comments

the_nora•2d ago

Stopped using foil for my pork butt and the difference is wild

Tbh, I always wrapped my pork butt in foil when it hit the stall. But I saw a pitmaster online say to skip it. Honestly, I was sure the meat would turn out dry. Ngl, I tried it last weekend and just let it cook with no wrap. The bark got so much better, really dark and crackly. The inside was still tender, but it took like two hours longer. Now I'm stuck thinking if I should do this for all my smokes. Have you guys tried going no-wrap? What tips do you have?

3 comments

logan_kim78•3d ago

Warning: My DIY smoker build taught me a harsh lesson.

Skimping on insulation ruins low and slow cooks every time.

3 comments

schmidt.lucas•4d ago

Frustrated with how BBQ shows edit out the real wait times

I've seen a trend in BBQ shows where they cut out the long wait times. It bugs me because it gives the wrong idea about pitmasters. I found out when I tried to copy a TV recipe. My brisket was dry since I rushed it. These shows need to show how much time real BBQ takes.

3 comments

tylerpark•5d ago

Watching my neighbor's smoker from my kitchen window changed my approach

Seeing him adjust vents with such ease made me understand that fire management is an art.

3 comments

paul_bailey47•6d ago

When my friend wanted my competition chicken rub after I won our local cook-off

I worked for years on my chicken rub and it finally paid off with a win at our local event. Afterward, my closest friend in the BBQ circle asked for the exact mix. I had always said I'd keep it to myself for competitions, so I hesitated. In the end, I gave him a modified version, which felt like a fair middle ground.

3 comments