Talked to a pitmaster from Texas last weekend and it made me rethink my whole approach

I was at a small comp in Kansas City last Saturday and got to chatting with this older guy named Earl who's been cooking for like 40 years. He told me I was overthinking my rubs and to just use salt, pepper, and a little garlic powder on brisket. Said I was chasing flavors that get lost in the smoke anyway... Made me wonder if I've been wasting money on all these fancy blends. Has anyone else had a veteran pitmaster simplify their game like that?

2 comments

2 Comments

the_john11d ago

Earl’s right. Simple rubs let the meat speak for itself.

rodriguez.cora11d ago

Exactly. Less is more every time.