PSA: Found a cool pitmaster talk while visiting family in Alabama

Honestly, I was down in Alabama last month for a family thing and heard about this BBQ festival nearby. Tbh, I didn't expect much, but they had a pitmaster named Roy giving a live talk on his brisket method. Ngl, seeing him trim the fat cap right there in front of everyone was so helpful. He explained how he keeps his smoker at a steady low heat for hours without fancy gadgets. I asked about his rub, and he said it's just salt, pepper, and a bit of garlic powder. The best part was tasting slices from his practice cook, it melted in your mouth. If you get a chance to catch one of these events, go for it. Made me want to try his way at home.

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cole_miller6mo ago

That bit about the garlic powder in his rub is interesting, I usually just do salt and pepper. Did Roy give a specific temperature range when he talked about the low heat, or was it more of a 'feel' thing? Trying to nail that steady temp without a controller is tricky.

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drew7916mo ago

Hey cole_miller, what kind of smoker are you using? I found that a good charcoal basket and keeping the vents just barely open holds my temp right around 225. It takes some practice to get the feel for it without a controller. Roy's garlic powder tip is solid, but you gotta use the cheap stuff, not the fine powder.

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joelharris6mo ago

Roy said 225F, but I run mine at 230 to 240. A water pan keeps the heat steady pretty well. Go easy on the garlic powder, it can overpower fast.

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