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Update: A trip to Lockhart, Texas made me stop using sauce as a crutch.
I was at Smitty's Market last fall, and the guy behind the counter just handed me a piece of brisket on butcher paper, no sauce in sight. The bark and the smoke flavor were so strong, I finally got it. Now I focus on the meat and the fire, not the bottle. How many of you have cut out sauce to really taste your cook?
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troyt136mo ago
Honestly, the bigger shift for me was learning that sauce can cover up a bad smoke job. If the meat tastes bitter or harsh from dirty smoke, a sweet sauce makes it okay to eat. When I stopped using it, I had to fix my fire management first because the flaws were right there. Now a good cook doesn't need it, but I'll still put some on the side for the last few bites just for fun.
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