In "Shigging," we ask barbecue experts to give us some specifics about how they smoke their meats. In the spirit of barbecue secretiveness and competitiveness, they're allowed to lie once.
This week, for Shigging, I'm doing something a little different, and speaking with a competitive barbecue champion. I've heard that in these competitions, there's a lot of injecting and spritzing and that the strategy for smoking meats in a competition is different than when you're smoking meats for the masses. To find out whether or not those awful rumors were true, I spoke with Meat Church's Matt Pittman.More »