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Talked with an old pitmaster from Kansas City and it flipped my whole approach | BBQ Pitmasters - Thought Shares

Talked with an old pitmaster from Kansas City and it flipped my whole approach

I was at a competition in Memphis last weekend and got to chatting with this older guy named Ray who's been running a pit for 40 years. He saw me fussing over my temp probes and rubbing like crazy, just trying to nail the exact numbers. He told me "you're chasing the smoke, not the heat" and walked away. At first I thought he was just being cryptic, but it hit me about an hour later when I pulled a brisket that looked perfect on paper but had zero flavor. I realized I'd been so focused on hitting 203 degrees and wrapping at the right moment that I forgot the meat needs to actually soak up the wood smoke. The next day I ran my fire a little dirtier and backed off the rub, and my ribs actually had that deep red ring I've been chasing for two years. Has anyone else had a random conversation that changed how they cook?

3 comments

3 Comments

victorh816mo ago

I mean, are we really acting like one cryptic sentence from an old guy at a competition rewired your whole brain? That "chasing the smoke" line sounds like something off a t-shirt, not actual advice. You admit your brisket was perfect on paper but had zero flavor, that makes me wonder what you were doing before if the numbers were right but the taste wasn't. Maybe you were just overthinking it and the real lesson was to relax a bit, not that you unlocked some secret pitmaster code from a random dude named Ray.

the_jennifer6mo ago

Feel you on this one, man. I've been down that road where you follow all the rules and the numbers line up but the end result just doesn't hit right. It's frustrating as hell when you do everything by the book and it still falls flat. Sometimes the best advice really is just "chill out and trust your gut" but people gotta dress it up all mysterious and wise. But hey, if that weird old dude's one line finally got you to stop overthinking and start feeling your way through a cook, then it worked. Doesn't matter if it sounds like a t-shirt slogan, results speak louder than packaging.

wesleyb205mo ago

Man, I had almost the exact same thing happen with pork shoulder. I was so dialed in on temps and timing that I forgot to taste the rub or even check if the wood I was using was dry, ended up with a nice looking chunk of meat that tasted like nothing. After that I started paying more attention to the little things like how the smoke smells and how the meat feels when I poke it, and my cooks got way better. Sometimes the numbers get you close but you gotta use your senses to actually finish the job.