hot and fast

Hey all, been a fan of the forum for a while, but this will be my first post. I've had my 18" WSM for a while and have been pretty happy with it, but I finally decided to invest in a blower for those longer overnight cooks. After doing a lot of research (and finding out the PartyQ had been...

For those of you who cook hot and fast: How do you handle sugar in rubs so that they don’t burn? Maybe it’s a non-issue, but it seems like most sugars burn somewhere in the 300-350 F range. I’m mainly a low and slow guy, but thinking about experimenting some with HNF, but this is my main concern...

I was reading another thread and people were talking about hot and fast on a brisket. It got me wondering, just how much time are you taking off by running at 300 degrees versus 225? I've been cooking at 250 because my Weber seems to settle in there nicely. My last few briskets were 14/15...

Sorry if you are seeing this twice. I uploaded this last week but Youtube had some sort of glitch where it never finished processing the video. I waited 6 hours and then gave up so I decided to try again today. No problems at all. Youtube is weird. First off, this was an incredibly fun day...

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I recently read in an article that cooking hot and fast results in a slightly more snug rib versus falling-off-the-bone, and that Franklin's BBQ heats their cookers to 350. It got me wondering about what temp people consider to be the threshold for being hot and fast. More so, what temp do you...

I dig my overnights but want to try something different. I'm going to break down my walls tomorrow and cook with my firebox damper wide open. Hot and fast with no loss of sleep!!?? I've read where a few of you cook with the damper wide open with a "small fire". I've been cooking with 2 splits...

First time trying a brisket hot(ter) and fast than I've done before (@ 225) in my Masterbuilt electric smokehouse. As the width of the smoker never can accomodate the whole packer, I have the flat divided from the point. The pretrimmed weight of the whole packer was ~12.5 lbs. The max temp of...

I'd been whiffing on brisket for a while. Not crap, but nothing special. This past winter, I saw Bludawg's KISS method for packers and gave it a shot. Let's just say it took my brisket up several levels. I use foil instead of butcher paper at comps to capture more drippings, plus I use a...

Got the brisket all rubbed up and thrown on the uds for this afternoons dinner. Running my uds at 325 using bludawgs method. If you have not tried a brisket using his method you really should give it a shot and you will not be disappointed. Hopefully all goes well today. Happy memorial day to...

Cold and snowy ohio morning but got the uds fired up anyway. Brisket is all rubbed up with black ops brisket rub, sea salt, cracked black pepper. On the pit it went at 0930. Cant wait to see how the hot and fast compares to my normal low and slow. Wish me luck

Hello brethren I have a quick question for all you hi temp smokers. I normally do my brisket the low and slow route but would like to try a different route to see how the results differ. So my question is what temps should I try and achieve for a hot and fast method on the uds? I have a iq...

who cooks ribs (specifically baby backs or St. Louis) 275° or hotter? what are your results? how much does it cut down on your cook time? how long straight on the grate and how long in foil (if...you foil..)? and...just as tender as lower and slower cooks around the 200° - 225° range? i've...

This brisket recipe was inspired by a renowned 19th century Virginia beef BBQ cook everyone called "Blackhawk." I will be sharing more details about him soon. Until then, this is my tribute to Blackhawk and all the other great BBQ cooks that don't get their due. They put their heart and soul...

This is the brisket I did this past Saturday, I put it on at 2am Friday night on the UDS at 350*. I used my DigiQ to lock in the temp ounce it was dialed in I seasoned the 13# brisket(Dirty Dalmation rub + Garlic) and tossed it on fat side up for 1 1/2 hours then turned it over fat side down for...

Fired up the offset for my first extended cook with it. I've done a 4.5 hour Turkey smoke but nothing longer than that. Fired it up around 0-dark-thirty with a bit of unlit K, followed by a lit chimney of K and two cherry splits. Been aiming for hot and fast this time so trying to keep temps...