This Is TASTE 754: The Brisket Champion Nobody Saw Coming with Erica Roby
Apr 3, 2026
Erica Roby, a former criminal defense lawyer turned competition pitmaster and Level 2 sommelier, and Tucker Brown, a sixth-generation Texas cattle rancher, dive into brisket, Creole-inflected barbecue techniques, and what makes great beef. They discuss mastering long smokes, practical smoker tips, underrated cuts, wine pairings, and the realities of raising cattle today.
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How A Mentor Changed A Last Place Finish
- Erica Roby finished last at her first competition after driving alone and sleeping in a rented truck.
- A competitor named Bill found her trimming chicken by lantern, mentored her through the night, and later became her mentor on the circuit.
One Bite Is Everything In Competition Q
- Competition barbecue focuses on one intensely flavored bite designed to wake judges' palates amid palate fatigue.
- Erica Roby balances salt and acid so a single sample stands out against many teams' entries.
Savory Herbaceous Competition Profile
- Erica Roby's competition flavor profile is Creole-Cajun forward, prioritizing savory herb layers over heavy sweetness.
- She toasts mixed dried herbs, adds salt and sugar at the end, and avoids cloying candied profiles.