chomper's bbq
Full Fledged Farker
So far I've cooked low and slow, but the awards seem to follow the hot and fast cooking teams. I think I'll try this method. Any tips?
Recommendations For hot and Fast
- Thread starter chomper's bbq
- Start date
The biggest factor is what "hot temp" you are cooking. But the general rule of thumb is things finish faster and you wrap sooner as color will set quicker. Finishing temps are typically higher for the big meats. What meats are you talking about?
Fwismoker
somebody shut me the fark up.
Comp or normal BBQ?
mrboy
Full Fledged Farker
Just get ready to enjoy your Q sooner rather than later.
There's no special secret, just higher temps (250-275) and less time.
There's no special secret, just higher temps (250-275) and less time.
mchar69
Quintessential Chatty Farker
Bludawg's Brisket - works for me.
Wrap in paper grocery bag if you don't have butcher paper.
Wrap in paper grocery bag if you don't have butcher paper.
Fwismoker
somebody shut me the fark up.
Is 225* low or is it just warming the food to death? Point being is the benchmark for low is waaaaaay too low. Low should be more like 275* imo
chomper's bbq
Full Fledged Farker
looking to cook competition brisket pork and ribs 275-325
Bludawg
somebody shut me the fark up.
BluDawgs Brisket
K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness.
1 packer 12-15 lb
Trim off the hard fat on each side of the flat thin the fat cap to 1/4"
Mix your Rub
1 part kosher salt 4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight)
apply a coat of rub you need to be able to see the meat through the rub clearly.
Pre heat the pit to 300 deg
place brisket on the pit Fat Cap Down and point to the firebox unless it is a RF cooker then point to away from the FB
Maintain pit between 275-325 if cookin on a stick burner
cook Brisket 4 hrs
remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up.
after 1 hr probe the thicket part of the Flat only! If it isn't *probe tender it should be within 1 hr.
once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp reaches 150 this will take about two hrs.
Don't ever slice more than you can eat big pieces retain moisture and won't dry up on you like slices will.
*PROBE TENDER> This is the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag
K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness.
1 packer 12-15 lb
Trim off the hard fat on each side of the flat thin the fat cap to 1/4"
Mix your Rub
1 part kosher salt 4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight)
apply a coat of rub you need to be able to see the meat through the rub clearly.
Pre heat the pit to 300 deg
place brisket on the pit Fat Cap Down and point to the firebox unless it is a RF cooker then point to away from the FB
Maintain pit between 275-325 if cookin on a stick burner
cook Brisket 4 hrs
remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up.
after 1 hr probe the thicket part of the Flat only! If it isn't *probe tender it should be within 1 hr.
once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp reaches 150 this will take about two hrs.
Don't ever slice more than you can eat big pieces retain moisture and won't dry up on you like slices will.
*PROBE TENDER> This is the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag
chomper's bbq
Full Fledged Farker
Also looking to finish 1-2 hours before turn in time to rest the meat.
Fwismoker
somebody shut me the fark up.
Good I believe you just entered the low to mid temp range....definitely NOT hot
Bludawg
somebody shut me the fark up.
see post #8
Comp ribs at 275 you're looking at 3.5-4hrs'ish. Rub down 30mins-1hr before they go on the smoker. Toss on and and smoke for 2hrs, then wrap in foil meat side down with a mixture that will contain any of the following (squeeze parkay, honey, agave, brown sugar, tiger sauce, apple juice, extra rub, etc). Let it go for an 1-1.5hrs and then unwrap and sauce and return to cooker to finish for last 30mins-1hr. Remove and slice and add more sauce and rub.
You have to play with exact timing of the stages. Ribs can overcook quickly in foil at higher temps so you have to watch it.
SmittyJonz
somebody shut me the fark up.
Cook'n with Wood
Knows what a fatty is.
If you want to see Hot and Fast, I suggest that you take the Hillbilly Offensive class in Columbia, MO. Look under the competive page. You will be able to use what is taught with any cook technic. It will be the best $300 you can spend.
Blownmope
Knows what a fatty is.
But if they over cook, unwrap and vent and they come back around, been there done that took second place at a kcbs event.......:biggrin1:
Find a temp you are comfortable with and practice your timelines. You have 2 smokers(offset and drums) in your sig that are perfect for hot n fast. I would start with 275* and adjust from there.
