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View Full Version : to convert to hot n fast or not, that is the question!


bigzthamoose
08-09-2013, 01:40 PM
Okay, long story short, had a competition last weekend that I freakin bombed. Getting false temp readings on the pit, (dumb me, wasnt pushed in all the way!!! grrr!) so i had the pit at like 400 instead of 225. It made me mad i was so dumb, but got me thinking, "hey, as much as i love cooking butts and briskets for 14-16 hours, id really like to get it hammered out quick so this crap doesnt happen" I know, hot n fast cant help stupid =) but, I have a competition in a month and a half, do i change my ways and try to practice hot n fast and roll with it at the comp, or stick to low n slow, the way ive done since i started.. enough time to nail a technique? Or stick with what i know? Opinions wanteed!! i have a tough time making decisions,,, or at least thats what my wife says :biggrin1:

DownHomeQue
08-09-2013, 01:44 PM
Go hot N Fast.. i say.. thats what i do.. 275-325 whole cook.. for everything.. get great results..

deguerre
08-09-2013, 01:46 PM
I say whatever works best for you. 45 days is a lot of time to experiment, and you already have your technique down for low and slow.

Arlin_MacRae
08-09-2013, 01:46 PM
Practice, practice, practice!

SmittyJonz
08-09-2013, 01:54 PM
Yes.

Bludawg
08-09-2013, 01:55 PM
Go hot N Fast.. i say.. thats what i do.. 275-325 whole cook.. for everything.. get great results..you can't go wrong with this
once you try it I doubt you will ever look back.

bigzthamoose
08-09-2013, 01:56 PM
man, no one for the low n slow anymore =) okay, i think i was just looking for an excuse to try it out. I have a one year old that still doesnt sleep through the night, so my sleep is precious nowadays. Hot n Fast Convert it looks like...

bigzthamoose
08-09-2013, 01:57 PM
wait, do you wrap with hot n fast? I tried finding that first thread by ummmm... forgot his name,, the crazy guy on here with awesome posts. lol.

deguerre
08-09-2013, 02:04 PM
wait, do you wrap with hot n fast? I tried finding that first thread by ummmm... forgot his name,, the crazy guy on here...

I never wrap anything.

Plus...you've just described about 95% of the currently active members...

SmittyJonz
08-09-2013, 02:04 PM
Cook 300-325* 6-8 hrs till probe tender, pull and wrap and rest min 1hr, 2 hrs better.......:grin: , worked pretty good for me last 2 cooks - 6 weeks away you should be able to practice 6 times minimum.

Q-Dat
08-09-2013, 02:18 PM
I never wrap anything.

Plus...you've just described about 95% of the currently active members...

Now Guerry. There's crazy, and then there's.....

http://www.bbq-brethren.com/forum/showthread.php?t=110129&highlight=pitmaster+chili+sauce

fantomlord
08-09-2013, 02:20 PM
I never wrap anything.

Plus...you've just described about 95% of the currently active members...

I think your estimate is a bit on the conservative side :wacko:

Bludawg
08-09-2013, 02:28 PM
wait, do you wrap with hot n fast? I tried finding that first thread by ummmm... forgot his name,, the crazy guy on here with awesome posts. lol.
I wrap my Briskets in Butcher paper at the end of the 4th hr I run the pit at 300-325

Bdub
08-09-2013, 02:48 PM
I've never done a comp but for home I like low and slow.

Big M1ke
08-09-2013, 03:02 PM
I'm still a noob but my best results have come at 275-300*.

legendaryhog
08-09-2013, 03:09 PM
I only wrap in butchers paper, but I only do it to set a nice color. Have the time I don't do it at all. If the bark starts to get too dark (or I know it will be by the end of the cook) I wrap. I smoke my butts at 275 to 300 and do just fine.

bigzthamoose
08-09-2013, 03:28 PM
ha ha ha, ya, true, a lot of crazy people over here =) okay guys thanks!!!

Pappy
08-09-2013, 03:46 PM
Just jump in with both feet.

jimstocks53
08-09-2013, 03:52 PM
HNF - haven't gone to Mixon's 350 yet but at 300-325 I have been very happy with butt, Ribs and my best ever brisquet - no more 225 for me - I like my sleep too much

Damn True
08-09-2013, 04:46 PM
I wrap my Briskets in Butcher paper at the end of the 4th hr I run the pit at 300-325

I'm going to try my first hot/fast this Sunday. At this temp, how many hours on average are you seeing until it's prove tender and ready for the 1-2hr rest in a cambro/cooler? Just want to make sure I get it on the pit at the right time.

jrn
08-09-2013, 05:30 PM
When cooking hot and fast, do you guys back off any on the sugar in your rubs? Just wondering if there were any issues with it burning. Thanks

thunter
08-09-2013, 05:50 PM
Fast, fast, fast. Everybody wants fast! I like low and slow. If I feel like I want sleep on a long cook, I use my WSMs. I'm somewhat of a purist when it comes to BBQ, so the only thing hot and fast you'll get from me is lead from the 9mm if I catch you trying steal my smoker! :grin:

El Ropo
08-09-2013, 07:51 PM
Hot and fast is how purists do it. Low n slow was invented during the internet days. prior to the net, just about everyone cooked at higher temps.

que_dawg
08-09-2013, 08:11 PM
Zach, you should try hot and fast out a couple of times prior to your comp. I don't think that you will notice any difference in the quality of the finished product. That SS2 that you have will handle the hot and fast action very nicely, you will just need to work through what your new timeline would be. Plan to fire up around 2:30AM and preheat to 325*, Big meats on at 4AM, wrap at 6AM and they will be done around 8 or 8:30, then drop your temp to 300*. Ribs on around 9 and chicken around 9:30. I will PM you a more detailed timeline so you have something to work with.

que_dawg
08-10-2013, 08:11 AM
Hot and fast is how purists do it. Low n slow was invented during the internet days. prior to the net, just about everyone cooked at higher temps.

:biggrin1::biggrin1::biggrin1::biggrin1::biggrin1:

SmokerKing
08-10-2013, 08:24 AM
I do my BB's around 250-260 and everything else at around 300 unless I need to speed up the finish or crisp some skin, great results.

Bludawg
08-10-2013, 09:12 AM
When cooking hot and fast, do you guys back off any on the sugar in your rubs? Just wondering if there were any issues with it burning. Thanks
I put sugar in my Sweet tea not in my BBQ.

Bludawg
08-10-2013, 09:17 AM
I'm going to try my first hot/fast this Sunday. At this temp, how many hours on average are you seeing until it's prove tender and ready for the 1-2hr rest in a cambro/cooler? Just want to make sure I get it on the pit at the right time.
After I wrap it will go probe tender in the thickest area of the Flat in 1-2 hrs. I stopped all that cooler nonsense long ago unless I need to hold for more two hrs ( the time it takes for the IT of a perfectly cooked briskets IT to drop into the 150's sitting wrapped on the counter) After the temp drops I will cooler it.

aawa
08-10-2013, 09:22 AM
Give hot and fast method a try. I started off doing low and slow and read up on hot and fast and have been giving that a go lately.

Product suffers no loss of quality and you can get started at a reasonable time in the morning and be ready for dinner. Here is a brisket I did in 5hrs 15mins @ 300-330 and St. Louis cut ribs I did in 3hrs 30mins at 325.

http://i.imgur.com/A8Zw2tF.jpg

http://i.imgur.com/fq5OrJA.jpg

Teamfour
08-10-2013, 09:30 AM
I am struggling with the same decision. My best brisket was cooked at 275. But I didn't like the texture of the butts at that temp. I cook my big meats in one smoker so I need to cook butts and brisket at the same temp. Since I am using a BWS Party, 300-325 is out of the question. If I cook at 240 I can put the meats on at 11PM and sleep from midnight till about 5AM.

USMC
08-10-2013, 01:12 PM
My WSM was ALWAYS at 225. That is until my last cook I tried at 275. I was very happy with the results as it seemed to have rendered down the fat on my butt better.

Flat_Rate
08-10-2013, 03:28 PM
I got a butt on @ 350 right now, gonna throw some whole fryers on in a minute, the worst mistake I made was obsessing over the 225 number.

Hot'N'Fast is all I do now.

Damn True
08-10-2013, 04:33 PM
All trimmed, rubbed up and ready for tomorrow morning.

http://i490.photobucket.com/albums/rr262/damn_true/94EB470D-E40A-45E2-A16F-AC4AFC3EC24D-1771-000001823A54ED4E_zpsff5f8159.jpg



Fingers crossed.