Got roasted by a pitmaster at a competition in Memphis last fall

I was at a small backyard competition outside Memphis and this old timer walked past my station while I was pulling pork. He looked at my rub, shook his head, and said 'son, you're using way too much brown sugar, it's gonna burn before the bark sets.' I thought I had it dialed in but I changed my rub that day, cut the sugar by about 40 percent. Next week I tried it on a brisket flat and the bark came out way darker and crunchier without being bitter. Now I keep sugar way lower in my base mix and add a little for finishing if I want sweetness. Has anyone else had a random comment from a stranger totally change their approach?

3 comments

3 Comments

taylor_miller105d agoTop Commenter

Hey @reese124 ever had someone casually say something that made you rethink everything mid cook?

jackson.matthew5d ago

Not gonna lie, that old timer slapping down your sugar ratio is a surprise move at a competition. Most guys just nod and move on, not give out free advice like that. Pretty cool he took the time to call it out though, even if it stung at the moment.

reese1245d ago

Memphis is a different animal for sure, but I think you're reading it a little wrong @jackson.matthew. That old timer probably figured if he was gonna be eating your BBQ later, he wanted it to be better lol. I had a guy in Kansas City tell me my smoke ring looked like it was going on vacation instead of setting in, and that actually made me rethink how I wrap. Pulled my temp down from 275 to 250 and let it ride longer before crutching, made a big difference in color and tenderness. Sometimes getting roasted is the best shortcut to learning something new.