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BBQ Pitmasters ?

post #1 of 3
Thread Starter 

I am watching a marathon of "BBQ Pitmasters" and have a question. Why do they use a higher temp. internally and externally than what is often recommended here and in books?



post #2 of 3
Well for one they're dealing with tight deadlines. They need to be able to turn in on time. For another thing there are many (myself included) who feel they get a better result using higher heat on certain meats. Chicken is an obvious one, as the skin will be very rubbery at lower temps. Brisket and pork butts are others that I like to do at higher temperatures. Less moisture loss, better crust, and very predictable cook times are some of the benefits I've found.
post #3 of 3

many times they dont have the luxury of time to prep and cook like we do...

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