Ran into an old pitmaster at the gas station and it messed with my head

I was grabbing ice at the Shell station off I-35 last Thursday and saw this guy I hadn't seen since like 2018. He used to run a trailer setup that won 3 grand prizes at local comps. He told me he quit competing because the judges don't care about smoke rings anymore, just sweet glaze and Instagram looks. It hit me different cause I've been chasing those dark red rings for years and maybe nobody actually gives a damn. Has anyone else had a conversation that made you question your whole approach to cooking?

3 comments

3 Comments

oliverhernandez14h ago

Honestly, I've been there too. @murphy.aaron is right that comp judges are fickle but I'd say try this: next time you smoke a pork shoulder, focus on getting the internal temp perfect and the bark crispy instead of stressing over that smoke ring. I switched to wrapping in butcher paper at 165 and started finishing in the oven when the stall hit, and my family actually said it was the best I've ever made even without a perfect ring.

williams.sage12h ago

@oliverhernandez I gotta ask, do you really think judges care about bark more than rings? Cause I've seen guys get dinged for bark being too dark. You're right though, chasing that perfect ring is like trying to impress a crowd that changes their mind every season. I switched to a Kingsford and hickory mix instead of my usual oak and mesquite, and the ring got lighter but the taste was way cleaner. Maybe the real point is what hits your own table, not some trophy. But damn, it still stings a little when you've spent years learning one way.

murphy.aaron16h ago

Haven't we been told for years that smoke rings matter more than anything? I get where he's coming from but comp judges have always been fickle, that's kind of the joke. I still think a good smoke ring shows you respected the meat, even if no one gives you a trophy for it.