Double Nickles on the Deckle.

GATraveller said:

saving the voodoo and mojo for the bedroom    

In my prime, the ladies called me the magic man

Dyal_SC said:

I've had brisket from Franklin and it was the most amazing brisket I've ever eaten.  Brisket from Black's was a close second.  Never had Myron's though.  

Please don't take what I said out of context. Myron can cook brisket as good as anyone. However there are very few "comp" style briskest, ribs, etc, etc that you want to sit down and belly up on. They are so shot up and rubbed down that after a few bites you just can't hardly stomach it. Has nothing to do with Myrons cooking ability or his skills. Has has both in spades. 

Eggcelsior said:

Isn't comp meat supposed to be "sweet, sweet, sweet, and then some heat or something"? Plus the saucing part. You'd get asked "not so nicely" to leave serving that where I'm from. 

It's different from region to region. The goal is to figure out what particular "tastes" are favored in the area that you are in. Example, if you were in Central Texas, sugar would probably make you place dead last. That is the biggest trick, figuring out what people favor and serve it to them. Certain places like sweet, some like a vinegar base etc, etc... This is why comp guys usually follow a particular pattern. They have learned what each region likes and they try to stay in that comfort zone. 

SmokeyPitt said:

I have a friend that went to Myron's class not too long ago.  They made a SRF brisket.  He said he didn't really get any part in prepping the brisket for some reason, only eating it.  He said it was really good and tender but was injected with so much stuff it tasted more like pot roast than BBQ.  Who knows if this is actually how he does it in comp (probably not).  Personally I think the classes are just another big money maker for them and they probably don't give away too many secrets.  

I give you my word brother that Myron does not really cook his comp briskets to the preached 205 that he uses in his class. This is just a sure fire number to produce at least a good brisket when using the Waygu he recommends. I bet if you ask your friend his impression of the first bite that he was blown away. But this is where it usually ends and starts going down hill fast. Comp briskets are designed to get your attention with one or two bites. And you are correct, Myron is certainly not telling all. 

tamu2009 said:

Why do comp briskets differ from ones in restaurants? To my simple brain, the best brisket is the one I want to fill up on, not take to bites and turn away.

A comp brisket is not going to be eaten, only tasted if you will. A comp brisket is heavily shot up and rubbed down to grab your attention with one bite only. Think of it this way, as good as a Hersheys chocolate bar is, it's not something that you want to try and fill up on when you are starving. If you are really hungry, usually chocolate will upset your stomach after a few bites. It's not a meal, it's a snack to be eaten after a good meal. Comp brisket is similar to this scenario. It's got a great taste, it's just to sweet or to whatever to really sit down and fill up on. Kind of like the Hershey bar. A traditional smoked brisket like Aaron's and the ones we all make at home are what wins out friends and family's approval, not comps. On the same token comp briskets wins competitions but they won't win any of us over at the supper table. Above you can replace the Hershey bar in the scenario with basically anything that is super sweet or has a very strong and overpowering taste. Usually this is something that you just can't sit down and fill up on when you are really hungry. 

SmokeyPitt said:
 Personally I think the classes are just another big money maker for them and they probably don't give away too many secrets.  

No doubt that the classes are an extension of his money making machine. His well known name and established credentials make him a huge draw. I can not speak personally about his cooking classes as I haven't attended one. However I will offer this in his defense. He use to offer a whole hog prep course. I have not attended it either but I have seen pics and videos from it from people that I know. He does a outstanding job sharing real useful tricks and techniques that you probably won't pick up from anyone else. I have saw Myron prep hogs in person (1994 & 1996) and what I saw in the videos and pics was right on par with what he does in real life. Not that I'm a Myron fan, but I give credit where credit is due. He is the best that I have ever seen at prepping whole hog. Followed by Melissa Cookston. 

SMITTYtheSMOKER said:

Competition BBQ can be very humbling to say the least.

I agree with the above. I have saw what I know was great food cooked by very skilled people lose. More often than not, it's not the cooks ability to "cook" that wins. It's having the right flavor profile and drawing the right judges. Aaron not winning in brisket reinforces my thoughts on this. He turned in the same brisket that has made him world famous and it lost to several people that I bet most don't even know who they are.