Found out my favorite BBQ joint uses electric smokers (and I'm still processing this)

Was chatting with the pitmaster at Smokey's Rib Shack in Austin after my third brisket sandwich (don't judge me) and he casually mentioned they run four Southern Pride electric smokers. I nearly choked on my coleslaw. I always assumed real pitmasters used wood or charcoal only. He said consistency is king for a busy restaurant and they still use hardwood chunks for flavor. Caught me completely off guard though. Has anyone else discovered their go-to spot isn't as traditional as they thought?

2 comments

2 Comments

sandralee11d ago

I read that a bunch of the big BBQ competition teams actually use electric smokers now too. It's all about holding temp steady for hours instead of fighting with fire. That Southern Pride setup is pretty common, I've seen them in a few spots around Dallas. They still use real wood chips or chunks to get that smoke ring and flavor. The pitmaster at Snow's BBQ in Lexington told me once that wood selection matters more than the heat source a lot of times. So maybe it's not cheating, it's just being smart about running a business.

camerona7911d ago

Oh man, electric smokers? That's wild. I mean I get the consistency argument but it feels like cheating somehow you know? I remember this place in Kansas City I used to swear by and then found out they were using electric too. Felt like finding out your favorite band lip syncs. Still tastes good though so maybe I'm just being a snob about it.