As a third-generation Mexican-American pitmaster with WSET Level 2 wine certification and a decade behind the grill, I treat every smoke ring like a poker hand—each char mark, a pulse of probability. This isn’t just barbecue; it’s applied chemistry meets casino math. I’ve seen winners rise not from luck, but from controlled fire, timed bets, and the quiet rhythm of patience. Here’s how to read the meat like a deck.