PDA

View Full Version : Hot and Fast v whatever you call it


West River BBQ
09-29-2020, 10:52 AM
I was reading another thread and people were talking about hot and fast on a brisket. It got me wondering, just how much time are you taking off by running at 300 degrees versus 225? I've been cooking at 250 because my Weber seems to settle in there nicely. My last few briskets were 14/15 pounders and usually came in at around 12 to 13 hours. What are other people's experiences?

creek bottom
09-29-2020, 11:26 AM
First off, I am no expert by any means on this subject. I have found that hot & fast works for me though. My last few briskets (14-15 pounds) I have done at 300-325, nekkid the whole cook, and had them done in roughly 6-7 hours. They turned out fabulous. Again, I'm no expert, but I have found that it cuts the time in half and they were amazing...

Jason TQ
09-29-2020, 11:39 AM
Anything in the 14lb-low 20lbs range takes about 6hr give or take 30mins when I cook 300-350.

But cook the temp you like. If you have the time doesn't really matter. Fun to play around.

Randy3269
09-29-2020, 11:42 AM
I'm a fan of cooking them faster so that I can hold them longer.

FishinMusician
09-29-2020, 11:59 AM
Sure, 300 doesn't seem much more than 250, but stretch it out over six or so hours and it's a huge difference. Kinda like driving 70 vs. 60. At a couple of miles, that's not a huge advantage. At 500 miles, all else equal, you're arriving over an hour earlier.

That said, I cook around 250ish, maybe crank up toward the end when we're in butcher paper.

SmoothBoarBBQ
09-29-2020, 12:28 PM
At 225° a normal ~12Lb brisket (at least that's about normal size after I trim them) will take roughly 16 hours to get tender...usually at about 195-200° internal temp (IT).

At 275° it takes me roughly 8 hours with an IT temp of around 203-207°.

At 350° it takes me roughly 4 hours, with an IT temp of around 208-211°.

I run a BBQ food truck so I tend to be pay pretty close attention when I'm doing "test cooks" to see how much time I need to make sure I'm in place at certain times. I also hold an engineering degree, so I like numbers.

Jrogers84
09-29-2020, 02:42 PM
At 225° a normal ~12Lb brisket (at least that's about normal size after I trim them) will take roughly 16 hours to get tender...usually at about 195-200° internal temp (IT).

At 275° it takes me roughly 8 hours with an IT temp of around 203-207°.

At 350° it takes me roughly 4 hours, with an IT temp of around 208-211°.

I run a BBQ food truck so I tend to be pay pretty close attention when I'm doing "test cooks" to see how much time I need to make sure I'm in place at certain times. I also hold an engineering degree, so I like numbers.

Very informative, thank you. I think its time I start to play with hot and fast

halfcocked
09-29-2020, 03:24 PM
At 225° a normal ~12Lb brisket (at least that's about normal size after I trim them) will take roughly 16 hours to get tender...usually at about 195-200° internal temp (IT).

At 275° it takes me roughly 8 hours with an IT temp of around 203-207°.

At 350° it takes me roughly 4 hours, with an IT temp of around 208-211°.

I run a BBQ food truck so I tend to be pay pretty close attention when I'm doing "test cooks" to see how much time I need to make sure I'm in place at certain times. I also hold an engineering degree, so I like numbers.
Any taste or texture difference from one cook to the other?

El Ropo
09-29-2020, 05:11 PM
halfcocked, there will be many folks who claim they don't like the way a hot n fast brisket turns out compared to their low n slow briskets. I suspect they are cooking to temp instead of checking for probe tender and/or jiggle test. When cooking hot n fast, the mindset has to be completely changed. In my experience, hot n fast can be just as excellent as the 16 hour low n slow, since I understand that the finishing temp will be much higher than a low n slow. Most hot n fast cooks I've done, the thickest part of the flat isn't probe tender till internal temp is well past 210F. Even cooking at around 250F, I've seen internal temps ~205-210F before the brisket is ready to be removed from the heat. I do confess to cooking a lot of select and choice packers though. It may be a slightly different final temp range if cooking primes and other higher grades of beef like waygu.

jzadski
09-29-2020, 07:29 PM
2 reasons I started doing hot and fast. Bludawg and MM. Have had very good luck in doing so. It's just fun too playing around with other methods

SmoothBoarBBQ
09-29-2020, 10:30 PM
Any taste or texture difference from one cook to the other?

Great question. On my offset I don't see any differences at all. On my insulated cabinet when I cook "low and slow" I do tend to get a large buildup of steam in the cook chamber, so the briskets tend to bark up a bit less. They still have a ton of flavor, but the rub doesn't quite make that full transition to bark. It took me too long to figure this out, and now I cook in there at 275° and everything comes out just fantastic.