Originally Posted by Redleg71 http://www.bbq-brethren.com/forum/im...s/viewpost.gif
Whats the method called where you start at 225, leave, come back, and its dropped to 165. So to correct you open the vents to get the pit back up to 225 but you already started drinking beers so you forget to check the temp periodically and you discover 2-3 hours later that its over 350. Whats that called? When that happens to me, my friends tell me I'm having a "senior moment" |
I used to think 220 was the way to get all Q done. The problem with the larger meats as that they would sit in "The Stall" for hours and I couldn't really predict when they were going to be done within a 5 hour window. By kicking the temps up to 260-275 they blow through the stall. I cook ribs at 260 as well. Done in about 4 hours.
Getting back to some previous comments. I have stayed on this site as people are helpful and honest. Other sites, like the Egghead Forum, were/are dominated by closed minded, abusive folks that just want to tell you that you are doing it wrong unless you are doing it their way. It was so refreshing to find this Forum. |
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I am fairly new to the website but, I do enjoy reading it. A lot of good information here as well as a lot of fun. I have done hot and fast in the 325-375 range and my briskets were done in about 4-4 1/2 hours. I do prefer the low and slow method though |
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did that to a brisket once... 350-375.....came out like smoked pot roast. :doh: |
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i met some good q people on that site, but overall, it was like a female junior high slumber party (bickering and fighting) far too often. once the forum split into eggheadforum / corporate forum, i quit it. |
Two things moved many up from 225. One was BBQ Pitmasters and the other was Meathead's study on the Stall.
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I did my first high heat brisket in 2009 out of pure laziness:
http://www.bbq-brethren.com/forum/sh...ad.php?t=62365 This was after a few threads started popping up here from people who were using it. Would have never even attempted it if it wasn't for the folks here at the Brethren. |
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I just laser eye all my meat until the fat renders out. So in other words, Hot and Fast here.
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I am normally a 250 degree kinda guy.
A few weeks ago I did 2 boston butts at around 375 grate temp on my Big Steel Keg. I used no moisture nor did I baste anything. I was in a big hurry as I promised one of the butts to my awesome neighbor who has plowed out my driveway with his big plow. When I pulled the butts they had perfect color and were just above 200 degrees internal temp. Neighbor told me the bone pulled clean with very little fat. I was thrilled an not afraid to do Hot/Fast ever again. All thanks to the folks here on this wonderful forum. Thanks again. |
Unless I'm on a temperature controlled pit (i.e. guru controlled or pellet pooper) I cook where ever the temp settles. I've cooked enough to know how to handle most temps. I just roll with it and it's done when it's done.
Learned that here with the brethren. |
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I never fight a pit any more. My bandera likes 250 and I rock it there. The brethren is where I found out it was a stick burner. My cube is the only pit I own that I even touch the intakes or exhaust on. Might as well weld the other ones exactly where they are. |
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