Pit Stop BBQ
2011: Competition style is how they bill the product offered here at Pit Stop BBQ, and it may sound titillating, unless you’ve judged one. Brisket had been trimmed into uniform rectangles that were devoid of fat, crust, a smoke ring, and smoke. The beef broth that had been brushed onto the meat to keep the slices moist was the overwhelming flavor, and it wasn’t pleasant. Speaking of overwhelming, the amount of cumin in the thick rib rub overpowered most anything else. They were certainly moist but had been overcooked a bit and struggled to stay attached to the bone when I picked them up off the plate. This isn’t the texture they seek in competitions, and the mushiness wasn’t how I was hoping to end my barbecue day.