High & Fast Vs. Low & Slow

BobDogBBQ · 05-16-2012, 04:24 PM

let the debate begin: I am cooking a couple briskets and a pork butt this weekend, (around 8-9 LBS Respectively). I am contemplating on trying a faster method higher heat (myron mixon), faster cook as apposed to the typical low & slow technique we all have come accustomed to. Feedback Please...?

bigabyte · 05-16-2012, 04:26 PM

Well, I guess I am in the Hot and Fast camp, although I think my version of Hot and Fast is a bit on the lower and slower side of hot and fast. I like cooking around 275.

The_Kapn · 05-16-2012, 04:41 PM

Been discussed many times here.

Some folks cook hot, some low, and some "warm it to death".
It all works.

When I get a minute, I will do a search and post some of the threads.

TIM

Toast · 05-16-2012, 04:45 PM

It depends on how many cold brews I have in the fridge.

cpw · 05-16-2012, 04:58 PM

I was in the low and slow camp for awhile. Even tried a couple of hot and fast butts and briskets, and wasn't at all pleased with the results (to be honest, brisket I just didn't know what I was doing). Decided to give it a shot again mainly because I was pressed for time, and both the butt and brisket turned out very good, and all in about 5 hours of cook time in the 325-350 range. I'm not completely sold that hot and fast is better than low and slow, but for the time savings alone, it's worth it to me.

Lake Dogs · 05-16-2012, 04:58 PM

I do suggest you define what you're calling low n slow, and hot n fast.

Some/many of us define it as low n slow = most anything under 300, hot n fast would be over 300. Your definition may be different.

caseydog · 05-16-2012, 04:58 PM

Quote:

Originally Posted by Toast

It depends on how many cold brews I have in the fridge.

Honestly, that does factor into the decision, especially if I have a few buddies over to cook. Low and slow gives us time to hang out, goof around and have a few drinks.

CD

colonel00 · 05-16-2012, 05:17 PM

Quote:

Originally Posted by bigabyte

Well, I guess I am in the Hot and Fast camp, although I think my version of Hot and Fast is a bit on the lower and slower side of hot and fast. I like cooking around 275.

I thought you were switching to Low and Fast

landarc · 05-16-2012, 05:25 PM

Oh, the useless comments I could make here...but, this really hinges on what you are looking for and how much you are inclined to experiment with that much meat.

I think both methods work great, but, there are minor differences in the meat you end up with at the end. Not better or worse, just a little different. Currently, I am liking my semi-hot and fast method, that Saiko mostly started me on. That is to go low for an hour or two, then ramp up to 300F and let 'er rip until done.

G$ · 05-16-2012, 06:10 PM

Quote:

Originally Posted by bigabyte

Well, I guess I am in the Hot and Fast camp, although I think my version of Hot and Fast is a bit on the lower and slower side of hot and fast. I like cooking around 275.

Wrong! that is nto the low side of Hot and Fast, that is the hot side of Low and Slow.

MilitantSquatter · 05-16-2012, 06:43 PM

Experiment for yourself just once, so at least you'll never wonder any longer.

Experimenting through your own trial & error is part of the fun a great way to learn.

Boshizzle · 05-16-2012, 07:33 PM

Cook above 250f otherwise just sit it out in the sun and do low and slow the right way.

fnbish · 05-16-2012, 08:02 PM

Quote:

Originally Posted by MilitantSquatter

Experiment for yourself just once, so at least you'll never wonder any longer.

Experimenting through your own trial & error is part of the fun a great way to learn.

Totally agree with this. I think I even posed the same question a while back and then just took the dive and messed around with both methods. I haven't done a ton of hot and fast for brisket, but I love hot and fast for pulled pork at home and is my go to way of cooking for butts. Only takes 6-7hrs cooking 300-325.

Panthers65 · 05-16-2012, 08:48 PM

HnF vs. LnS is eventually going to blend together. They can both produce great Q, only difference is how forgiving the cooks are and what type of rub I'm using. I do HnF on a lot of my beefs because I don't use a lot of sugar in my rubs for beef, whereas with my pork rub they have more sugar so I keep the temp under 300

cricky101 · 05-17-2012, 01:46 PM

Quote:

Originally Posted by landarc

...Currently, I am liking my semi-hot and fast method, that Saiko mostly started me on. That is to go low for an hour or two, then ramp up to 300F and let 'er rip until done.

This is what I've been doing too. It still shaves a lot of time off of the total cook and puts out a good brisket.

05-16-2012, 04:24 PM	#1
BobDogBBQ Got rid of the matchlight. Join Date: 05-07-12 Location: Frederick, MD Downloads: 0 Uploads: 0	High & Fast Vs. Low & Slow *let the debate begin*: I am cooking a couple briskets and a pork butt this weekend, (around 8-9 LBS Respectively). I am contemplating on trying a faster method higher heat (myron mixon), faster cook as apposed to the typical low & slow technique we all have come accustomed to. Feedback Please...? __________________ High On The Hog BBQ: Frederick MD.-- Backwoods Party, 22.5 Weber Kettle, Modified ECB

05-16-2012, 04:26 PM	#2
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Well, I guess I am in the Hot and Fast camp, although I think my version of Hot and Fast is a bit on the lower and slower side of hot and fast. I like cooking around 275. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

05-16-2012, 04:41 PM	#3
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	Been discussed many times here. Some folks cook hot, some low, and some "warm it to death". It all works. When I get a minute, I will do a search and post some of the threads. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

05-16-2012, 04:45 PM	#4
Toast Babbling Farker Join Date: 03-17-12 Location: Shreveport, LA Downloads: 1 Uploads: 0	It depends on how many cold brews I have in the fridge. __________________ Cooking Equipment: Weber WSM Weber Spirit S-320 Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Maverick ET-732 Superfast LSU Purple Thermapen The Fun Never Stops at the BBQ Brethren Throwdowns

05-16-2012, 04:58 PM	#5
cpw is one Smokin' Farker Join Date: 02-28-11 Location: Savannah, Georgia Downloads: 4 Uploads: 0	I was in the low and slow camp for awhile. Even tried a couple of hot and fast butts and briskets, and wasn't at all pleased with the results (to be honest, brisket I just didn't know what I was doing). Decided to give it a shot again mainly because I was pressed for time, and both the butt and brisket turned out very good, and all in about 5 hours of cook time in the 325-350 range. I'm not completely sold that hot and fast is better than low and slow, but for the time savings alone, it's worth it to me. __________________ ________________ Backwoods Fatboy Lang 84 Deluxe UDS Savannah, GA Yes, Dear BBQ on Facebook

05-16-2012, 04:58 PM	#6
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	I do suggest you define what you're calling low n slow, and hot n fast. Some/many of us define it as low n slow = most anything under 300, hot n fast would be over 300. Your definition may be different. __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from everywhere)

05-16-2012, 05:25 PM	#9
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Oh, the useless comments I could make here...but, this really hinges on what you are looking for and how much you are inclined to experiment with that much meat. I think both methods work great, but, there are minor differences in the meat you end up with at the end. Not better or worse, just a little different. Currently, I am liking my semi-hot and fast method, that Saiko mostly started me on. That is to go low for an hour or two, then ramp up to 300F and let 'er rip until done. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

05-16-2012, 06:43 PM	#11
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC Downloads: 0 Uploads: 0	Experiment for yourself just once, so at least you'll never wonder any longer. Experimenting through your own trial & error is part of the fun a great way to learn. __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

05-16-2012, 07:33 PM	#12
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	Cook above 250f otherwise just sit it out in the sun and do low and slow the right way. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

05-16-2012, 08:48 PM	#14
Panthers65 is one Smokin' Farker Join Date: 07-13-09 Location: Lilburn, GA Downloads: 0 Uploads: 0	HnF vs. LnS is eventually going to blend together. They can both produce great Q, only difference is how forgiving the cooks are and what type of rub I'm using. I do HnF on a lot of my beefs because I don't use a lot of sugar in my rubs for beef, whereas with my pork rub they have more sugar so I keep the temp under 300