What competition pitmasters miss about home BBQ

Tried a champion's brisket wrap technique. Made my meat dry. They cook for judges, not eaters. My basic approach tastes better. Stop copying TV tricks.

3 comments

3 Comments

brown.emery1mo ago

My first competition-style brisket turned out dry, so now I stick to @murphy.eric's no-wrap method, don't you agree?

murphy.eric1mo ago

Stopped following competition methods years ago. Wrapped my last brisket in butcher paper just like they show. Ended up with steamed pot roast texture, not bark. My backyard crowd wants juicy meat with a crust, not a perfect slice for points. Now I just use salt and pepper, cook it slow until it probes tender, no wrap. Let it rest in a cooler for hours. Tastes a million times better. Those TV tricks work for a single bite, not a real meal.

lewis.troy1mo ago

Consider how no-wrap holds heat better during rests for next-day leftovers too. Actually improves after sitting in its own juices.