Pitmasters from around the world are firing up their smokers in Houston, and one team traveled more than 7,000 miles to do it.
A barbecue team from New Zealand made the long trip to the Houston Livestock Show and Rodeo again this year, saying last year’s competition was a learning experience. This time, they believe they understand exactly what Texas judges are looking for.
The team arrived in Houston after a long journey that included a brief delay tied to paperwork, but they didn’t miss any connections. While they left the meat behind, they packed what matters most to them — signature spices, rubs, sauces, and even frozen New Zealand butter.
For the competition, the pitmasters are sourcing their proteins stateside: brisket from Snake River Farms in Idaho, ribs from Kansas City, and chicken from Bell & Evans.
They say Texas barbecue stands apart from other national circuits like KCBS and Memphis in May, especially when it comes to brisket.
“What we learned last year was they don’t like that profile,” said team member Jared MacDonald. “Texas is definitely its own profile. They like a heavier bark, more flavor, less sauce. And Texas tender.”
This year’s strategy is simple: heavier bark, dialed-back sauce, and brisket cooked just tender enough to satisfy Texas standards.
As smokers fire up across the grounds, the New Zealand team says they’re ready to see if their global barbecue can win over some of the toughest judges in the Lone Star State.