Gotta Cook Faster

[GottaQ]

We are about to take on the biggest event we've ever done and I need to take "Lo&Slo" to a different level. We have 3,137lbs of Butt, Brisket and Ribs to cook from Thursday nite through Sunday Mid-Day but my 225 temp for 14-16hrs won't cut it. I'm cooking on 2 FEC120s and a Cadillac Cookers 4872 rotisserie but need to finish product in 8-10hrs! What temp will give me that result and still keep the quality of my "Q"?? Appreciate the help in advance!! Mike

 

[thunderalley3]

I used to cook at 325-350 and get the results you are looking for as far as time goes. It really depends on your cookers and also the quality of the meat.
I would do a test cook at 325 and see how you like both the time and the finished product and adjust from there.
What I did not like was the hotter and faster you get the closer you are to a disaster happening very quickly that can not be fixed. The hotter and faster you cook the more dilligent you need to be tending the pits

 

[Joe Black]

My smoker likes to run at 250-275* all the time. I have adjusted all my recipes to this and I really like my results. With the volume of meat that you're cooking, I would go to the 300 range. I think you will like it much better.

 

[Hillbilly BBQ]

275-300 is the temp I rock now. Cooks turn out better than 225 and time has dropped dramatically as well.

 

[Victory]

i prefer to cook right around 300. i think the quality comes out better and it takes less time. win win

ribs I like to do a little hotter around 325 and chicken about 350-375

 

[KevinJ]

i prefer to cook right around 300. i think the quality comes out better and it takes less time. win win

ribs I like to do a little hotter around 325 and chicken about 350-375

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