c/bbq-pitmasters

At a Memphis comp, I watched a guy wrap his ribs in butcher paper instead of foil

It was the Memphis in May event last spring, and I was helping my buddy at his stall. The team next to us pulled their St. Louis ribs after 3 hours, wrapped them in pink butcher paper, and put them back on. My buddy swore foil was the only way to get them tender. But when they unwrapped them, the bark was still dark and crisp, not soggy. I've been testing both methods ever since. Which do you think gives better results, paper or foil?

Appreciation post: My uncle in Memphis swore by wrapping brisket in foil after 4 hours, and after my first dry one, trying his method gave me perfect bark and tenderness.

Honestly, I ignored his advice for years thinking butcher paper was the only way, but that foil wrap at 160 degrees internal temp saved my last cook.

Shoutout to the pitmaster at that little joint in Lockhart

I was down in Texas last fall and watched him trim a brisket. He left way more fat on than I ever did, maybe a full inch in some spots. How much fat do you guys keep on before a cook?

Talked to my neighbor about his offset smoker and it changed my whole approach

He's been doing comps for 15 years and told me 'stop chasing the perfect temp and just listen to the meat'. I realized I was so focused on my thermometer I wasn't paying attention to the actual cook. Has anyone else had a simple piece of advice totally flip their process around?

Tried cooking a brisket at 275 degrees for 8 hours like everyone says, and it came out tough as leather.

Visited a small town in Texas and saw a pitmaster using a metal trash can lid as a heat shield on his offset smoker.

So I tried to impress a pitmaster with my ribs and somehow set off the smoke alarm in his restaurant.

The look on his face when the fire department showed up was priceless.

PSA: Our town's BBQ champ uses a sweet glaze I can't get behind

At our annual block party BBQ, everyone praises the pitmaster's sweet glaze on the ribs. I disagree because the glaze is too thick and sugary, masking the smoke and rub. When I tried a piece without glaze, the meat had a perfect bark and great flavor. He uses honey, brown sugar, and syrup that caramelizes into a hard, shiny coat. This trend has taken over our town, with folks copying his method. I believe BBQ should highlight the meat, not just a sweet topping. His skill is clear, but I prefer a more balanced approach.

Why does nobody talk about bitter smoke from green wood?

I was getting harsh flavors, so I tried seasoned oak instead... how do you pick your wood?

Bringing store-bought brisket to a pitmaster's party was a mistake

I was invited to a BBQ at a friend's house who's a serious pitmaster. For some reason, I decided to bring a brisket from the local store instead of making my own. When he saw the packaging, he just gave me this look and the whole mood shifted. Now I'm cringing every time I think about it, lmao.

Watching my sister master ribs after years of practice

Her dedication reminds me why BBQ is an art.

Warning: My high tech smoker purchase taught me a hard lesson

Back in the day, I learned on an offset stick burner that needed constant attention. You got to know the fire by sound and smell, not numbers. Last year, I switched to a fancy electric model with all the bells and whistles. My first cook was a mess because I trusted the built in timer over my gut. The ribs came out dry, and I realized I had lost touch with the process. Now I mix old school methods with new tools, but the basics still matter most.

My sister thinks her pulled pork is unbeatable and it's causing tension

We host a family BBQ every month, and my sister always brings her pulled pork. She brags about it non-stop, which annoys everyone. I tried to give her tips, but she won't listen. It's making our gatherings less fun. Any ideas on how to deal with this without starting a fight?

Watching pitmasters skip the rest phase lately

A lot of guys are serving brisket right off the smoker to save time, but that meat needs to sit. Cutting the rest short makes it tough, no matter how good the smoke was.

My overnight wait for pork shoulder bark worked

Been trying to get that dark crust on my pork for ages. Set up the smoker yesterday evening and let it go all night. Woke up a few times to add wood and check the temp. When I pulled it this morning, the bark was perfect and crispy. Such a good feeling after so many tries.

Vent: My buddy says Kansas City BBQ isn't worth the drive from here.

I say the burnt ends alone make it a must-visit, what do you all think?

Is resting smoked meat a GAME-CHANGER or overrated? My ribs came out UNBELIEVABLY tender after a patient wait.

One side says resting locks in juices, the other argues it cools the meat too much. I held my pork ribs for two hours and they were fall-off-the-bone PERFECT. Where do you all stand on this?

BBQ comp entry feels like a paywall for regular folks

Seriously, I saved up to enter my first BBQ contest last spring, and the sticker shock was real. The entry fee alone was over $150, plus you gotta buy specific meats from approved vendors. Then there's the rule packet, which reads like a legal doc with tiny print about turn-in boxes and garnish limits. I spent hours just figuring out what I could and couldn't do. It made the whole thing feel less about good BBQ and more about jumping through hoops. Even after all that, seasoned teams with sponsors have a huge edge. For someone just trying to break in, it's super discouraging. They should have a beginner bracket with lower costs and simpler rules to keep the community growing.