Fast Track Baby Back

[kickassbbq]

Lot of talk about the 5 hour Butts and Briskets. I have now tried both and they were excellent.
Last night I smoked a rack of Baby Backs at 350 for about 2 hours. BEST damn ribs I ever smoked. First time my wife ate a half rack!!!Maybe Low and Slow was created by someone with WAY too much time on their hands. I would NEVER smoke anything for 15 hours again. I just don't see the need. I have had about 80 people see that method on my sight and they all agree. Emails coming from all around the world on having the best results doing High and Fast. Go figure!!!!!!!!!!!!!!!!:icon_smil
I'll get a page up on the Fast Track Baby Back soon.
Smoke On!!!!!!
ed

 

[thirdeye]

I'll have to give higher temps a try. I've done okay with the BRITU procedure that uses a hot finish, but it still uses a traditional lo-n-slo start.

What will you call yours? BDRIES (BEST damn ribs I ever smoked)

 

[kickassbbq]

That's a good one!!!!!!!!
Smoke On!!!!!

 

[Ron_L]

Not that I doubt your results, Ed, but I'm skeptical about hot and fast ribs. I tried higher heat on a couple of butts and they came out great, and I am going to try briskets this weekend, but I'm just not convinced that its right for ribs. The butts were and the brisket will be injected heavily, but there really isn't a way to do the same for ribs. Besides, two hours at 350 is what I used to do on the kettle or gasser before I bought the Cookshack and tried low and slow ribs. I can understand the attraction of cooking butts and briskets faster to avoid overnight cooks, but ribs are normall a day cook anyways, so I don't see as much incentive to shorten the time.

Just my opinion. YMMV :-D

 

[NCGrimbo]

My concern would be that the high and fast doesn't give the meat enough time to absorb much smokey flavor. I assume the coligen breaks down well enough, but that's only half of the equation in my opinion.

 

[Yakfishingfool]

Essentially a seared meat, you can do that on the grill fark the smoker. I was always under the impression at the smoking method allowed the meat to cook slower to absorb both flavor of rubs as well as flavor of smoke. Fast only cooks like a steak. Seals in moistness...seals out flavors. just my thought. Scott

 

[TexasGuppie]

I guess it's great if your time is at a minimum and you have a bunch of hungry folks that want to eat NOW and not the next day but the appeal of the smoker and the "low-and-slow" process is the fact that I get away from the maddening pace of the world during those 15-20 hour smokes.

Life's too short to be in a hurry. My time alone or with a friend next to the pit, beer-in-hand (with more close by) and the envious glances from the neighbors that begin in the early evening and continue through the morning is true therapy for me.

Ken

 

[SP]

Babybacks are naturally tender. 350 is not searing and will still absorb smoke flavor. It works well on BB. I have not been pleaseed with spares.

 

[Sylvie]

Interesting method- a "quickie" per se. I'll have to try it this weekend.

 

[thirdeye]

... I tried higher heat on a couple of butts and they came out great, and I am going to try briskets this weekend, but I'm just not convinced that its right for ribs. The butts were and the brisket will be injected heavily, but there really isn't a way to do the same for ribs...

Ron, Ed, everyone:

The common method for all of the butt/brisket fast cooks I've read about involve an injection. Do you think this is because moisture conducts heat and lets the inside cook quicker (like the outside is doing at these high temps) OR is the injection trying to add flavor since you are shortening the time fats render and natural flavor develops? Or both?

 

[Q_Egg]

I have another question? ... a bit rhetorical though ....

..... I was under the impression that cold meat, placed in a smoker/cooker just after lighting, will take up smoke until the chamber temp hits about 350*F, and then begins to seal. If that scenario is valid, then it would seem that this method could produce a good result with good smoking wood and a 'reasonable' temp run-up time. I am certainly open to try it.

My first ribs looked bad (as seen on my porn here) but that was really due to using a sugar-based rub and letting the temp hit 350*F fairly fast. They tasted great, and I think some fine tuning could produce similar results as in this Thread.

Is there a strong correlation between a 'serious' smoke ring and intense smokey flavor in the meat?? Is the ring development a singular function of 'low n' slo' ??

 

[Ron_L]

Ron, Ed, everyone:

The common method for all of the butt/brisket fast cooks I've read about involve an injection. Do you think this is because moisture conducts heat and lets the inside cook quicker (like the outside is doing at these high temps) OR is the injection trying to add flavor since you are shortening the time fats render and natural flavor develops? Or both?

I'd say both. I haven't looked into the food sciense behind this, but brined foods cook faster and the main reason I've read is because the additional water does conduct heat faster, so that makes sense for an injected butt or brisket. Also, injecting gets the flavors in to the internal meat that most likely wouldn't be reached by a rub and/or mop on just the outside.

 

[Yakfishingfool]

I belive the smoke ring is a function of meat temp not smoker temp. As I recall the smoke ring, a chemical reaction in the meat, will occur until the meat reaches 140 degree's. After that its done and its all about cooking. Scott

 

[markbet]

Okay guy's. I learned every thing I know about BBQ from this site, and that was low and slow. So now we are changing gears and finding that high and fast is as good or better? Being the simple minded person that I am, I get confused easily, which I have arrived there. I would like to find out more about this and to see if this is the new wave of the BBQ future. I am very curious.

 

[Kevin]

My head asplode. I like low and slow.

But the theory regarding the value of the liquid as a heat transfer agent when injected in large cuts would hold true for "enhanced" ribs. The ones cryovaced in brine.

 

[beerguy]

if fast is good, then WHY is everyone at competitions still cooking all night, minding the fires, for turn ins at noon-3pm. My guess is faster is ok, but lo and slow is still the cats arse!

 

[The_Kapn]

if fast is good, then WHY is everyone at competitions still cooking all night, minding the fires, for turn ins at noon-3pm. My guess is faster is ok, but lo and slow is still the cats arse!

"Everyone" is not cooking "low and slow".

One of the leading competetors in the Nation for many years (Myron Mixon of Jack's Old South) has cooked hotter for years.

Many more teams are electing to cook at higher temps for various reasons and doing "quite well", thank you. :lol:

To me, this is not a matter of telling someone else how to cook. :twisted:
It is a simple statement that many of the meats can be cooked at higher than "traditional" temperatures and still produce a quality product, Moist, tender, and flavorful.
I thought that is what cooking is all about!

There are always folks that have a preferred method, and there is nothing in the world wrong with that.

There are others that keep an open mind and test new ideas and techniques and adapt as they see fit.

The main benefit I see from the discussion of higher temp cooking is to reduce the "stress level" for folks who experience a "Spike to 260" and are ready to call 911 :lol:

The meat really does not care!

TIM

 

[bbqjoe]

Break out the liquid smoke and turn on the ovens!
(The end is near!!!!)

 

[BBQchef33]

Okay guy's. I learned every thing I know about BBQ from this site, and that was low and slow. So now we are changing gears and finding that high and fast is as good or better? Being the simple minded person that I am, I get confused easily, which I have arrived there. I would like to find out more about this and to see if this is the new wave of the BBQ future. I am very curious.

No way!!!

Low and slow is still here to stay..

High heat is just another way. i can vouch for it working well on chicken. Juicy with crispy skin, but NOT slow cooked BBQ. I was not happy with the babybacks becase they pulled back to soon and texture was different too.

The butts and briskets I tried and I wasnt happy with my results yet. The briskets were more like pot roast and the butts were much like oven cooked butts. So..TODAY, and i say today becase i will experiment more, hight heat is just something i see to ease off on spikes, not be concerned if i go over 275-300 after adding fuel, etc.. maybe take an hour or 2 off a long cook, but im sticking with 250 for my ribs, and for butts and briskets just not worry IF it goes high, but i dont see me putting it there and keeping it there. I like my slow cooked stuff.

On another note.. IN MY OPINION, the high heat stuff may pass the sniff test in a competition for taste texture, tenderness and standing on its own merit. But from ones i have made and others i have tasted, compared side by side to my slow cooked 16 hour brisket, the flavor profile is much more pronounced in the extended cooks.. The fast cooked stuff did not have the smoke ring, and the depth of smoke flavor the slow cooked stuff did. i Think i will keep high heat as another tool, use it when needed, or in conjunction with low and slow, but today, i dont see me switching.

 

[bbqjoe]

The slow cooked didn not have the smoke ring, and the depth of smoke flavor.

Did you say that right?:icon_smil