Quote:
Originally Posted by Stewie
OK, I'm watching BBQ Pitmasters on Planet Green that shows competitions in detail. The best of the best use some no-nos in their preparation. Well, they're no-nos to most snobs, but it works for them.
1) Myron Mixon (greatest BBQ competition winner ever) uses lighter fluid to start his wood/coals. He said the people who say it's wrong can go **** themselves... I'll beat your ass doing it.
2) Johnny Trigg (several wins on the national stage) uses two commercially available BBQ sauces mixed with honey for his sauce.
3) It's not the cheap cuts of brisket that matter, Kobe brisket is popular among the big boys.
4) More when I find out more.
5) Edit: Pellet smokers seem to be doing well even though they're scoffed at in competitions.
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We have a wood pellet at work. It works well for maintaining a good consant temp without the fuss. However I don't think it add enough of that smokey flavor.
BTW I have always foiled and wrapped in towels and dropped in the cooler whatever meat I cooked on the Q after I have gotten my Internal Temp to the desired final temperature. That is my resting period. IMHO the meats just a bit more tender and juicier that way.
As far as the fast brisket method I have heard Myron Mixon say he does it that way. I would like to learn how to do it.