Noticed a big shift in how people talk about brisket on the competition circuit

Back in 2019, I remember most judges really wanted that super dark, almost black bark on a brisket flat. Now, at the last three events I've been to, the winners have had a much lighter, mahogany-colored bark that's just as firm. I think the change started when some top teams, like the one from Lockhart, began talking about using less pepper in their rubs to let the beef flavor come through more. Has anyone else seen this, or is it just a regional thing where I am?

3 comments

3 Comments

susan_bell19d ago

My local butcher said he sells half as much black pepper for rubs now compared to 2020. It feels like a lot of trends move from competition to the backyard grill pretty fast. Do you see that with other cuts too?

the_elliot23d ago

My 2022 brisket looked like a meteorite and scored about as well as one. I definitely missed that memo. The team from Lockhart was at a cook-off here in Austin last fall, and you could smell the difference before you even saw the meat. It was less pepper, more of that deep, beefy smell.

davis.adam23d ago

Ever wonder if the wood choice gets lost in the pepper talk? I had a brisket once that smelled like pure campfire because they used all mesquite. The Lockhart guys might use more post oak or even a little pecan. That gives you that deep smell, not just heat from the rub. It changes the whole air around the pit.