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My cousin from Austin told me his brisket only gets salt and pepper now
We were at a family cookout and he said he stopped using any rubs with sugar or paprika after a judge at the Houston rodeo told him they were just hiding the meat. I've been putting brown sugar on mine for years, but his tasted amazing. Do you guys think simple is actually better for competition?
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grace_campbell11d ago
My friend's dad won his whole cook-off with just salt and pepper, so maybe they're onto something.
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nora_park11d ago
That line about "hiding the meat" really hits home. A buddy of mine who enters local competitions had the same thing happen. He used a super complex rub with coffee and chili powder, and a judge wrote on his score sheet, "Let the beef speak." He switched to just coarse salt and fresh cracked pepper the next year and placed way higher. It seems like at that level, they're really judging the meat quality and your smoke skills, not your spice cabinet.
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