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BBQ Pitmasters - The Design Community Hub
c/bbq-pitmasters
19
c/bbq-pitmasters
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alicebarnes
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1d ago
Warning: spent $85 on a thermo fork that quit after one pork butt
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15
c/bbq-pitmasters
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simon_black
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2d ago
Hot take: running two 18 lb briskets on one 22 inch kettle beats any $3k offset I've ever cooked on
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15
c/bbq-pitmasters
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lucas972
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5d ago
Hit my 200th rack of ribs on Saturday and finally understood why my uncle in Memphis never wrapped his
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14
c/bbq-pitmasters
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wyatt_perez79
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6d ago
Pro tip: wrapping your brisket at 165F instead of 175F actually fixes the dry flat problem
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21
c/bbq-pitmasters
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jason_chen
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7d ago
My neighbor in Fort Worth judges brisket by how long it holds temp at 225 and I think that is backwards
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0
c/bbq-pitmasters
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anthonymiller
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8d ago
Guy who runs the pit at a place in Waco swears by wrapping in foil, and I can't decide if he's right
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32
c/bbq-pitmasters
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gavinwood
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9d ago
Rant: dropped $300 on a Gateway drum smoker and it cut my cook times in half, but my buddy swears his $1200 offset makes better brisket
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10
c/bbq-pitmasters
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gavin928
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9d ago
Pro tip: found out brisket stalls around 150 to 170, not some magic number I picked
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21
c/bbq-pitmasters
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rayc83
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9d ago
My offset smoker ran 14 hours on one bag of Royal Oak at a comp in Waco, but the brisket still tanked
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3
c/bbq-pitmasters
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caseyward
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13d ago
Heard a judge at the Memphis contest say he can taste when a pitmaster chases the clock instead of the bark
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23
c/bbq-pitmasters
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miles_roberts22
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15d ago
Bought a $60 'pitmaster' temp probe at a Bass Pro in Dallas and it died before my brisket hit 160
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6
c/bbq-pitmasters
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bailey.sandra
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15d ago
Pro tip: I wrapped my brisket in foil for 3 years before a guy at the Lockhart gas station asked why my bark looked like wet cardboard
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30
c/bbq-pitmasters
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holly47
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15d ago
I quit mopping my brisket at hour 6 and my bark got way better
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10
c/bbq-pitmasters
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riley517
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16d ago
Used to chase 225 on the dot, now I just let my offset run wherever it wants
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8
c/bbq-pitmasters
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mila_jones39
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16d ago
Thought spritzing brisket every 30 min was a myth until I heard an old pitmaster at a comp in Waco say he hasn't opened his lid in 8 hours
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