::doh: :tsk:I often cook an 18lb packer in 3.5 hours. Not hot or fast enough for you?
I like the results.
::doh: :tsk:I often cook an 18lb packer in 3.5 hours. Not hot or fast enough for you?
I like the results.
I cook an 18 lb. brisket in about 7 - 8 hours in a zone from 250 - 275, (wrapped in butcher paper after 3-4 hours). During that 7 - 8 hrs there is plenty of smoke put on the meat, fat has had a chance to render out of the point and a substantial bark has formed as the closely trimmed fat cap, rub and smoke have all come together to form their smokey, crunchy, sticky goodness! Some things just take time and while there's no doubt that you can get a brisket "done" in 3.5 hours, it doesn't mean that the same quality is there.
I cook an 18 lb. brisket in about 7 - 8 hours in a zone from 250 - 275, (wrapped in butcher paper after 3-4 hours). During that 7 - 8 hrs there is plenty of smoke put on the meat, fat has had a chance to render out of the point and a substantial bark has formed as the closely trimmed fat cap, rub and smoke have all come together to form their smokey, crunchy, sticky goodness! Some things just take time and while there's no doubt that you can get a brisket "done" in 3.5 hours, it doesn't mean that the same quality is there.
There is a reason that the high end Q joints are still predominantly cooking briskets low and slow. Aaron Franklin for example cooks his at the 250 - 275 range. Tuffy Stone at his "Q" restaurant goes even lower (200 - 225). Heck, even with a 7 - 8 hour time frame I'm cooking way faster than those guys Iare! If the same quality could be had in 3.5 hours as they get in 12 hours or more, I'm sure that they'd be doing it... but they're not.
I'm glad that you're happy with your high and fast results and your picture is very nice, but for over all tenderness and flavor, the lower and slower ways IMHO are still the best. :-D
http://www.texasmonthly.com/story/smoked-brisket
Ya know, I think that most barbecue is still about the total elapsed time (I think that pork ribs are probably the biggest exception, totally different mass than other common BBQ meats) even with the 3.5 hour brisket that HFoS is talking about, I SERIOUSLY doubt that 3.5hrs is the actual start-to-slice time... my HnF brisket usually hits the color and temp that I want in about 4.5 - 5 hours, but it still rests for at least that much again time in a warm cooler... slice it right off the cooker and it's gawd awful tough...
Give it temperature + time and it's better (IMO) than a SnL... better moisture, better texture... Butts are kinda the same, but pork's magic temp makes it a bit more forgiving and easier to hit just right, IMO
Prfectly explained and all you need to know
Not directed at the poster at all but
Goodness Gracious. I wish I had never started the Hot and Fast revival.
"Culinary folk" can kiss my hairy, mudd encrusted pucker hole.
I didn't see any of those #@&* suckers when I started this **** and now they are trying to get their piece in?
2 issues:
First, to the op, it's "BBQ relative" when we're talking low n slow or hot n fast.
Second issue is we have only 2 terms to talk about a temperature range. I think most of us agree that 225 is LnS, and most agree that 350 is HnF. What about the temps in between?
Most of us find that 225 is TOO LnS. For me, i have to choke the crap out of my smokers to hit and hold 225. The results are ghastly bad. My smoker likes the 240-270 range. Which is this; LnS or HnF?
For me, anything under 300 is LnS, and anything over 300 is HnF.
I love running my offset between 300 - 325, to me that's more hot n fast than sitting around waiting on the 225 style.
Ya know, I think that most barbecue is still about the total elapsed time (I think that pork ribs are probably the biggest exception, totally different mass than other common BBQ meats) even with the 3.5 hour brisket that HFoS is talking about, I SERIOUSLY doubt that 3.5hrs is the actual start-to-slice time... my HnF brisket usually hits the color and temp that I want in about 4.5 - 5 hours, but it still rests for at least that much again time in a warm cooler... slice it right off the cooker and it's gawd awful tough...
Give it temperature + time and it's better (IMO) than a SnL... better moisture, better texture... Butts are kinda the same, but pork's magic temp makes it a bit more forgiving and easier to hit just right, IMO