Meet Matt Barber, the one-man competition team from Bartow, who won the Holy Grail of barbecue by taking first place in the prestigious American Royal World Series of Barbecue in Kansas City, Kansas.

BARTOW — Matt Barber makes the best smoked brisket in the country; maybe on planet Earth. He has the crown to prove it.

After nearly 10 years on the competition circuit, Barber captured the Holy Grail for barbecue enthusiasts, taking first place in the prestigious American Royal World Series of Barbecue in Kansas City, Kansas.

“This is definitely my biggest win,” he said. “It's the prestige that goes with the American Royal, and just how big it is.”

This was the 40th year of the American Royal, billed as the world's largest barbecue competition. It was held Sept. 12-15 at the Kansas Speedway, and attracted 135 competitors in the invitational category. To qualify, teams had to pull off a “grand champion” win during the preceding year at any contest approved by American Royal, which is sanctioned by the Kansas City Barbecue Society.

Barber of Bartow had five grand champion wins, more than enough to earn the local pitmaster a spot at the World Series.

“It's an expensive hobby, but it's one of those contests you can't miss,” said Barber, who competes under the name of Hot Wachula's. “There are teams from all over the world.”

Hot Wachula's also is the name for Barber's brand of salsas and barbecue sauces — flavors like sweet peach, smoky mustard and Hawaiian, made with pineapple. All are sold locally at Harvest Meat Markets, Lakeland's Whiskey Bent BBQ Supply and Barber's headquarters, 1060 Alpha Ave., near Bartow Executive Airport.

He also makes a dry rub that soon will be available for purchase. It's called Killer. The secret blend coated his prize-winning brisket, which was otherwise unadorned. No sauce. His method calls for simply basting with the beef's natural juices.

A former graphics designer for Publix Super Markets Inc., Barber does share a few of his secrets for smoking prize-worthy brisket. First, for major competitions, he uses only Wagyu beef from Australia, which he buys from The Butcher Shoppe, an old-school meat market in Pensacola.

“It's expensive — about $12 to $14 a pound,” he said, “but it makes a huge difference.”

Because of Wagyu's extensive marbling, the meat stays moist when cooked properly. Barber said he injects additional moisture for insurance. His low-and-slow cooking method calls for smoking at 275 degrees for six to seven hours, seeking an internal temperature of 212 degrees.

His weapon of choice — a Rec Tec pellet grill. He allows the beef to char around the edges, similar to the Texas-style approach. It's tricky, he said, because judges don't like the meat to get overcooked.

“The trick is to have everything balanced out,” Barber said. “You've got to cook what the judges like. It took me three years before I won my first competition.”

In addition to beef brisket, the American Royal contest requires competitors to cook chicken, pulled pork and pork ribs. Judges use a nine-point judging scale for each of three criteria — appearance, tenderness and taste. Barber placed 12th overall in his class of 135 teams. He's one of only a few one-man teams.

He started competing in 2009. This was his sixth year at the American Royal.

“I got my butt kicked all the time (early on),” he said. “I wasn't that good.”

With practice, Barber, who turns 51 on Friday, learned to master the art of cooking with smoke. His office is full of ribbons and trophies. He said none compare to his recent win, which included a king-size trophy with a butcher block base topped with a crown. He also received a nifty, commemorative Santoku knife and $1,200.

“Now I can say I have the best brisket in the world,” he said, “at least until next year.”

Eric Pera can be reached at eric.pera@theledger.com or 863-802-7528.