Inthewoods
Quintessential Chatty Farker
Ah chit....
-D
-D
I don't get low and slow....
- Thread starter mph33
- Start date
pjtexas1
somebody shut me the fark up.
VanSteel
Knows what a fatty is.
I've had great results both ways, but I do like the flavor from having longer exposure to the smoke. When doing hot and briskets, I've gotten better fat render when lowering the temps for the last part of the cook.
Stlsportster
Babbling Farker
Maybe next try boiling your ribs first!
Killa J
Full Fledged Farker
On my pellet grill, hot and fast doesn’t get much smoked flavor. So it’s either low and slow or add a smoke tube. My other smokers work fine hot and fast though, so 275-325 is usually how I do those.
Exactly! I can't imagine telling someone "this is the only way to cook" I don't approach any situation in life that way. Even at work "this is what has worked for me in the past" If that can help someone out-fantastic! If they can take it, twist it, and give me a way to improve (be it food, or at work) then even better!
'my way is the best way, your way is wrong' has always just sounded so ignorant to me (and I make a LOT of ignorant statements)
NoOne
is one Smokin' Farker
Many folks' smokers (pellet for example) dont produce smoke at high temperatures, so lower cooks are the rule for them.
As was stated earlier, pork butt has a wide window to have them come out great so they darn near come out great regardless. Trickier cuts like brisket and ribs aren't so easy at temps approaching 400.
As was stated earlier, pork butt has a wide window to have them come out great so they darn near come out great regardless. Trickier cuts like brisket and ribs aren't so easy at temps approaching 400.
Mikhail
Babbling Farker
I've done both. I think butt turns out better low and slow, brisket can take a bit faster. 275-300 is still a pretty low cook temperature as most things go.
Lynn Dollar
is Blowin Smoke!
NoCoPk360
Knows what a fatty is.
As someone else mentioned I think it depends alot on the cooker you are using. i did a chuck roast yesterday and started out low and slow until the stall and then bumped it up after I wrapped it. I used my Weber Smokefire and the smoke ring and flavor were impressive. It was just as good as anything I've done on my WSM, kettle, or PK360. I think if I had started out at 275 from the beginning the smoke would have been lacking. On a big offset with a ton of airflow I wouldn't mess with low and slow at all.
Stlsportster
Babbling Farker
I used to play golf with a guy about 10 years older than me.
I was in the ‘grab the biggest club and smack the heck out of it’ group. 60-70% I would be in the fairway but my slice took yards off. When I crushed it though...pitching wedge to the green. Rest of the time I was hacking out from behind some tree and taking another 2 shots.
Ole Jim would pull out his 3 Wood, take a nice easy swing and put it 215 in the center of the fairway. 97% of the time. Then he’d pull out his 7 iron. Lay it on the green. 97% of the time.
He called it old man golf. Told me. Doesn’t matter that you hit yours farther. My second shot may be farther away, but I always know what club to hit.
So. If you have a process that gets you consistent food hot/fast or low/slow. It’s the consistency that matters. Not the speed.
I was in the ‘grab the biggest club and smack the heck out of it’ group. 60-70% I would be in the fairway but my slice took yards off. When I crushed it though...pitching wedge to the green. Rest of the time I was hacking out from behind some tree and taking another 2 shots.
Ole Jim would pull out his 3 Wood, take a nice easy swing and put it 215 in the center of the fairway. 97% of the time. Then he’d pull out his 7 iron. Lay it on the green. 97% of the time.
He called it old man golf. Told me. Doesn’t matter that you hit yours farther. My second shot may be farther away, but I always know what club to hit.
So. If you have a process that gets you consistent food hot/fast or low/slow. It’s the consistency that matters. Not the speed.
Lynn Dollar
is Blowin Smoke!
Before my stick burner, I did pork butt hot and fast on a WSM. No water in the pan, run the vents wide open. When the butt hit 160 IT, pulled it and finished in the oven.
The butt I'm doing now with the stick burner at 250 to 275 for 8 or 9 hours then finish in the oven, is much better than anything I've done on the WSM.
Just my personal experience.
And if I run my Brazos in the 300 range, I'm gonna get burned meat. It cooks much better at 250. The fire is just too close to the meat. And that's probably true on most small backyard offsets.
The butt I'm doing now with the stick burner at 250 to 275 for 8 or 9 hours then finish in the oven, is much better than anything I've done on the WSM.
Just my personal experience.
And if I run my Brazos in the 300 range, I'm gonna get burned meat. It cooks much better at 250. The fire is just too close to the meat. And that's probably true on most small backyard offsets.
SirPorkaLot
somebody shut me the fark up.
You can do it hot and fast or low and slow.
Quality does change.
Do it the way you like it, I’ll stick with low and slow for pork for the best product
Quality does change.
Do it the way you like it, I’ll stick with low and slow for pork for the best product
jstrand
Full Fledged Farker
I have pellet grills so I'm in the low and slow group. I don't sit and watch it though cuz I don't have to, it runs it's self. But I like running it for hours, it makes the neighborhood smell good and my neighbor appreciates it! Plus, like others have said I have an excuse to sit and drink beer all day. Win win!
Oh, and I like all bread, including white!:razz:
Oh, and I like all bread, including white!:razz:
Rusty Kettle
Babbling Farker
How old are you? Not being smart just guessing you must be younger.
I am not real old myself. Older generations take life a bit slower. They like to smell the roses.
I can understand what you are saying why waste time. We have an electric pressure cooker for during the week as we don't have time with all the time and care the kids need and work. Got to get everything from shopping to spending time together done over the weekend. No time for all day cooks.
I like both methods myself.
Sometimes you just want to slow down and take your time and relax. Drink a beer or drink a cup of coffee and just sit back and smell the smoke and just enjoy the process.
If I can get the time to cook low and slow then I do. Sometimes its nice to just kick back and relax and just slow down and actually take the time to enjoy the outdoors.
Hot and Fast though gets me more time to spend with the wife and kids. It gets the food on the table faster. I get to cram a lot of stuff in and be more productive.
Low and Slow is for slowing down and enjoying life. Hot and Fast is for getting the job done quickly and being more productive.
I like to use low and slow and I like hot and fast.
orangeblood
Full Fledged Farker
I'm with her ^
Stlsportster
Babbling Farker
Ok. Am I going to be the ONLY one to mention how ironic it is that a guy with the name
mph33
Doesn’t like going low and slow? Shouldn’t his name be
cantdrive55
??
mph33
Doesn’t like going low and slow? Shouldn’t his name be
cantdrive55
??
