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BBQ pitmasters?

post #1 of 7
Thread Starter 

So I just found this show a couple days ago and recorded 4 back to back episodes including Sunday's new one.  Being a relative newbie to smoking I was really confused.  The pro judges are talking about temps from 250-300+ for ribs, brisket, etc. all stuff I thought was supposed to be 225-250.  Can you really do stuff like ribs & brisket at 275-300 and have it come out good?

post #2 of 7
With the limited time frame they are given, there's not much of a choice but to go with higher temps.
post #3 of 7

Myron Mixon is known for his Hot and Fast briskets.  A lot of us have tried his method and have gotten great results.   Ideally low and slow is the way to go but sometimes we just don't have the time for a 24 hour smoke.

post #4 of 7

I agree with StickFingers &  JImF.

 

But you gotta remember, the guys that are the pitmasters have decades of experience, and have cooked literally TONS of meat.   They have seen it all. 

 

It really is a task to cook at a higher temp, and that is one of the variables that help them determine who is best.

 

I personally don't want to ruin a good piece of meat, and go the "low and slow" route.  That was how I was taught, and it has served me well.

 

I will leave the "flash and magic" to others, and wish them well.

 

Good luck, and Happy Independence day!  usa.gif

post #5 of 7

The question is what works for you? For me, my family and the way I like to cook, 275˚ seems to be the magic number for pork, while 300˚-350˚ seems to do the trick for beef and poultry. I don't have the vast experience of most here, and certainly compared to the "pros" you see on TV, my experience may be considered "half vast" at best. I've learned through trial and error that bumping the temps up from the traditional 225˚ gives me a product with a better texture, more fat rendered out and a lot less time invested. In my case, I need to do all my smokes either in a neighborhood park or at someone else's house as I live in an apartment with no place to smoke, so cutting the time for smokes was necessary.

Do some research and then try different temps and methods until you come up with something that you like. It may well be that the old tried and true 225˚ fits your style perfectly. Just don't blindly adhere to any "rules" because that's the way it's always been done. BBQ is about innovation and adaptation, and most importantly it's about having fun and enjoying time with family and friends.

post #6 of 7
Quote:
Originally Posted by Mdboatbum View Post

The question is what works for you? For me, my family and the way I like to cook, 275˚ seems to be the magic number for pork, while 300˚-350˚ seems to do the trick for beef and poultry. I don't have the vast experience of most here, and certainly compared to the "pros" you see on TV, my experience may be considered "half vast" at best. I've learned through trial and error that bumping the temps up from the traditional 225˚ gives me a product with a better texture, more fat rendered out and a lot less time invested. In my case, I need to do all my smokes either in a neighborhood park or at someone else's house as I live in an apartment with no place to smoke, so cutting the time for smokes was necessary.

Do some research and then try different temps and methods until you come up with something that you like. It may well be that the old tried and true 225˚ fits your style perfectly. Just don't blindly adhere to any "rules" because that's the way it's always been done. BBQ is about innovation and adaptation, and most importantly it's about having fun and enjoying time with family and friends.

yeahthat.gif

 

I have found for me, that I like to smoke my pork (butts, shoulders) at 265*. I like to Smoke my Tri-tips, and Briskets at temps between 265*-275* (the range is due to the fact that of where the smoker settles in at.) For chicken my ideal temp is 320*-325*. For turkey I like to be at a temp of 275*-290*.

 

For hamburgers, steaks and pork chops, I like to use a lower temp 180*-200* to give them a chance to absorb the smoke.  Then sear them off on a hot grill (reverse sear). I like to use a similar method for tuna, except you have to get the smoker temp down to 40* or less. Smoke for a hour then sear on a grill.

post #7 of 7
Thread Starter 

Thanks guys.  I figured a lot of it had to do with experience.  I do of course realize on the show at least part of it is the times.  I was more talking about how the judges seem to talk about smoking those items at those temps in their own restaurants all the time.  I do already play with higher temps when doing things like tri-tip since it's not a cut that you really have to worry about coming out tough if it gets done quicker.  I just was surprised that it could work for the known tougher cuts like ribs, briskets, and shoulders.

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