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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


View Poll Results: Preference: Hot n Fast vs Low n Slow
Hot n Fast 29 39.73%
Low n Slow 44 60.27%
Voters: 73. You may not vote on this poll

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Old 01-06-2013, 08:55 AM   #1
Trumpstylz
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Default Hot n Fast vs regular low n slow

What is your preference if you had to choose one overall? Are there certain cuts that take more or less to the HNF?
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Old 01-06-2013, 09:00 AM   #2
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I go with low & slow whenever possible. It is the journey not the destination.
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Old 01-06-2013, 09:01 AM   #3
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Once i did my first hot & fast brisket i never went back.
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Old 01-06-2013, 09:02 AM   #4
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Here stood the can of worms... until Trump kicked it over.
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Old 01-06-2013, 09:02 AM   #5
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I havent done briskets as of yet, but pork butts I do hot and fast @ ~300-325 ribs I do about 250-275.

If I have to make it by a certain time window and I won't be able to start it at the correct time for hot and fast, then I will start it overnight at low and slow and foil and cooler the butts until the service time.
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Old 01-06-2013, 09:03 AM   #6
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I enjoy the time it takes in low and slow. There is just something about early morning sitting and watching the thin blue smoke!!
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Old 01-06-2013, 09:09 AM   #7
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Several variables: window of time, ingredients of rub, use of foil/paper, flavor profile desired... etc.
There's the beauty of getting the right combination of color, flavor, tenderness. There's no exact answer - just another option/technique of a desired end result.

(Also depends on the volume of meat, too. Will not be wrapping hundreds of pounds of meat).
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Old 01-06-2013, 09:10 AM   #8
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How do you define the terms?

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Old 01-06-2013, 09:10 AM   #9
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Neither one is better.....the best one is the one you prefer. I have done my last few butts at 325, and will never go back. But still love my ribs at 225-235.
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Old 01-06-2013, 09:16 AM   #10
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I generally cook around 275 -- does that make me "Undecided" or just "Libertarian"?
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Old 01-06-2013, 09:22 AM   #11
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Quote:
Originally Posted by Cloudsmoker View Post
I generally cook around 275 -- does that make me "Undecided" or just "Libertarian"?
Just another farkonaut whackadoodle.... one of us!
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Old 01-06-2013, 10:05 AM   #12
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I do chicken at 325-350 to get the wonderful effects of the Maillard reaction. Everything else I tend to do 225-245. Yesterday I got a late start Ina butt so I did 3 hours at 225 and then let it run at 245 for the last 7 hours. Cooking in a humid smoker decreases the stall somewhat.

I don't foil, and there's always water in the pan (chicken in done in the BGE with no water).

Ultimately, it's up to you. If you're smoking your meat in a pan, then higher temps are necessary because the pan will block some of the heat.

If your method is different from mine and you're loving the results, then keep doing it!


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Old 01-06-2013, 10:11 AM   #13
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Put me down also for 275 because I refuse to make sense!
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Old 01-06-2013, 10:30 AM   #14
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Low 'n slow for pork and beef. Except for steaks which get a hot finish.

Fowl at whatever the temperature the cooker will hold with all vents open. (my 18.5 WSM starts about 350°) I did a couple turkeys on my 26 Weber starting about 500°. Took two chimneys of lit lump.
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Old 01-06-2013, 10:33 AM   #15
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I thought 250 was the mid ground, 275 is hot and 225 is low.
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