Hear this Mike Lee's is going to tell Meathead Goldwin how to BBQ.
Hey Mike, open mouth, insert foot. LOL Something tell me I'm not to first person to suggest this to you.
http://amazingribs.com/tips_and_technique/mythbusting_fat_caps.html
Naturally, you cherry pick one thing. But, your reading comprehension, as usual, is lousy. I didn't write that I disagreed with everything you wrote - only many things.
I agree that the fat cap doesn't allow for smoke penetration, rub penetration, etc. That I don't dispute. But, I didn't specifically write that I disagreed with that. I've also read most of Amazing Ribs' website, and am well aware of what's been written there and by Dr. Blonder.
But the necessity of a pellicle for BBQ meats? I don't agree. You're cooking a number of hours over a mostly dry heat. You create a pellicle for fish so you have a hard exterior that allows for easy slicing or cutting. If that's the goal, that's unnecessary for meats that are cooked a long time at a higher temp than cold smoking in my experience. (I've tested this.) And why desiccate the exterior of the meat prior to cooking and risk the chance of having a dry, hard crust? Most people I know don't like BBQ with a super dry exterior. Do you? Do you create a pellicle for a Prime Rib?
Can't differentiate rubs after a certain number of hours cooked? I've conducted blind taste tests that prove otherwise on meats cooked over 8 hours. The differences may be subtle, but they are noticeable. Perhaps you can't; but, that doesn't mean what you wrote or experienced is an absolute fact.
Also, many of the things you wrote are affected by the actual fire itself. A smoldering, strong, smoky fire, or a strong, hot fire affects the flavor of any rub. But, by controlling the fire, distance of the meat from the fire, or even choice of wood, you can preserve the flavor of the rub.
Also, considering I cook BBQ, on average, more than once a week, and have for the past two years, I probably have more on hand experience in the past year alone, than you have in 5, maybe 10 years. I've probably read more about BBQ than you have as well. This has allowed me to test many of the myths, principles, etc. that have been written about BBQ.
In addition, I've cooked BBQ manually (have never used a gas or electric powered cooker, or even a blower attachhment) for over ten years. I cook almost exclusively with wood now and only use charcoal to get my fire started, so I'm pretty experienced with cooking using a live fire. I'm also a lifetime KCBS member, a certified BBQ judge (been for over 10 years), and soon to be owner of a Jambo pit.
By the way, a number of KKF members follow what I do, have watched me cook, and have had my BBQ on multiple occasions.
P.S. - I can taste the difference between Coke and Pepsi, easily, and can differentiate them when tasting them blind.