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Talked to an old timer at a comp in Kansas City last weekend
He ran a Lang 84 offset and just used salt and pepper on his brisket. Told me I was overcomplicating things with all my injections and rubs. Said the meat should speak for itself and if it doesn't, you're buying the wrong meat. Has anyone else had a run in with a pitmaster who made you strip your whole process back to nothing?
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emma_young8d ago
Honestly, that old timer probably also told me to just "whisper" to the fire instead of managing airflow. Ngl, next he'll say my beloved remote probe thermometer is a crutch.
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cooper.spencer8d ago
Old timers love acting like anything newer than a stick and a rock is cheating. Had a guy at the hardware store tell me my chimney cleaning log was just lazy and I should "appreciate the smell of real creosote." Guess my digital scale for measuring charcoal is next on his list of unnecessary luxuries.
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