Warning: Don't trust a pitmaster's word at a competition in Kansas City

Last month at the American Royal, I took advice from this guy who looked legit, said he won three grand championships. Told me to wrap my brisket in butcher paper at 160 and pull at 203. Followed it exactly. Meat came out like shoe leather. Then I saw him eyeballing my temp probe and laughing with his buddies. Turns out he was messing with rookies for fun. Checked his name against the results board, never placed top 20 in anything. Cost me $85 in meat and a whole night of sleep. Anyone else run into fake experts at comps? How do you spot them before you ruin a cook?

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the_thomas22d ago

Same thing happened to me at Memphis in May, dude told me to rest my ribs in an ice chest for six hours and they came out mush.