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Comp cooking vs backyard

phathead69

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Well turned 50 this year and got to do the cleansing and camera procedure. I have trouble with anesthesia so while nothing dramatic I'm really slow shaking it off, think not drunk but light buzz all day. Well that led to a binge watching of Q competition on Destination tv channel. Some things I have questions about.

1. They wrapped almost everything 95% of what I saw. Ribs of all kinds beef, pork whether st louise or BB or country style and brisket flat of course. I'm sure part is to meet time constraints of turn in time. But does that equal better taste since it is competitive cooking with flavor being a factor. On here just me guessing I think it's a split. When topic comes up most say don't matter unless bark or time is a major factor.
2. Ribs - beef or pork just about all used squeeze butter and brown sugar in the wrap. Sugar for caramelization after unwrapping I'm sure. Ive read the discussions on here about the sugars in rubs. The butter however is new for me. They were claiming adding moisture back.
So are these things comp only or does the backyard guy need to look at or apply more often, in particular the butter. Do they pro comp guys have a start time that forces wrapping or they just think it's better for moisture retention.
 

fivetricks

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It's all about time. Many if those guys and most all competition guys will tell you that there are distinct differences between backyard bbq and comp bbq.

Whether it be wrap, temp, method, phosphates, etc it's all about the time constraints and the fact that only one bite will be taken in comp
 

SecondHandSmoker

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The comp guys wrap due to time constraints so they'll add liquid and what have you to "steam" the ribs.

And as fivetricks said above the comp guys are judged on bite as well as other factors.

For the backyarder, it really boils down to personal preference as to methods and what not.

This past summer, I was doing a lot of 3-1-1 BBs with nothing added during the wrap basically because my wife and I don't care for FOTB ribs. Next time I do ribs, I will not even bother wrapping.

Just food for thought...
 

WaterRat

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There's not really any moisture in the blue bottle to start, I can't see how you can "add it back". As for wrapping and flavor, Aaron Franklin did a video where he directly compares unwrapoed, paper wrapped and foil wrapped:
 

JCAP

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Knowing nothing about comp bbq except what I hear on podcasts....I’d think Judging has to be really crazy hard. Everything is probably pretty darn good.
 

phathead69

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Forgot this on the original post.
3. They REALLY REALLY REALLY coat with the rub, at least compared to me. But to quote most of them "I want the rub to compliment the flavor of the meat ".
I use rubs on most things but I usually can clearly see the meat with thru the rub
All the above and the original post like secondhand said is personal preference. Maybe a better way to ask is, with comp guys doing so much different would our Q hold it's on at these competitions minus the presentation part with only the one bite.
 

daveomak

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In competition cooking, the judges are local... You should know what has won in the past comps and do your best to duplicate it... If you comp cook to meet what you like, you ain't gonna win... It's all about feeding the judges that don't get paid...
 

noboundaries

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A lot of rub works well with foil-wrapped meats. The steam tends to wash the seasoning off the meat. I never understood the fake butter, except as a jus flavoring to use as a glaze. I do miss the jus to use on the meat, but prefer the bark and bite of my process.

I've done foil-wrapped, paper-wrapped, late wrapped, and no-wrapped. No-wrap, light dusting of rub is my favorite, with paper-wrapped second. I have zero interest in competing or using their techniques.
 

phathead69

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A lot of rub works well with foil-wrapped meats. The steam tends to wash the seasoning off the meat. I never understood the fake butter, except as a jus flavoring to use as a glaze. I do miss the jus to use on the meat, but prefer the bark and bite of my process.

I've done foil-wrapped, paper-wrapped, late wrapped, and no-wrapped. No-wrap, light dusting of rub is my favorite, with paper-wrapped second. I have zero interest in competing or using their techniques.
I have no interest either, just asking for taste side of it. Like you I rarely wrap except for time
 

bbqbrett

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Not a total expert as I have only done a couple of comps but wrapping is interesting. On the BBQ Pitmasters show pretty much everyone wraps but after the first season the show is not representative of how a regular comp is. The couple of comps I competed in and some I just visited there was a mix of people, some wrapped and some didn't.

As far as wrapping it can help somewhat with time but from what I have learned most people wrap to try to get the correct tenderness and to help add flavor profiles. Easier to get a bit of extra flavor without having to constantly open the smoker and spritz or mop. As far as the butter goes from what I gather it is to help add a bit of fat\flavor content back in to the meat when they wrap since some will render out when it cooks before wrapping. I never did that at a comp my self though. I used squeeze butter a couple of times at home and then tried real butter that was softened. I got better results with the real stuff.
 
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