Speed Smoking Brisket And Pork??

xtexan

Meat Mopper

Original poster

Dec 4, 2006

243

13

Columbus,OH

• Dec 18, 2007

• #1

I am curious if anyone has any experience w/ "quick smoking" meat? Many very succesful BBQ joint use this method. I have heard that this entails smoking to approx. 160*, covering w/ juice in the pan and cranking the heat up to 300*-350* for the remainder of the time. From what I hear, the Q turns out just as good as low and slow. I know for most of us the fun is in the smoke. I was just thinking from the commercial side if you were in a time crunch this would be helpful.

Any thoughts??

 

fatback joe

Master of the Pit

OTBS Member

Jun 13, 2007

2,763

14

Hampden, MA

• Dec 18, 2007

• #2

Get in touch with Ed.....username kickassbbq on the site. He swears by the fast cooking.

 

johnnie2130

Meat Mopper

Dec 8, 2007

233

11

Louisiana

• Dec 18, 2007

• #3

I can't vouch for it since I'm new and still learning, but there's a recipe for fast smoking on http://www.kickassbbq.com/. The author of this site has free recipes, pictures and is a member here. That's how I found the site. The pictures he posted look really good.

 

fatback joe

Master of the Pit

OTBS Member

Jun 13, 2007

2,763

14

Hampden, MA

• Dec 18, 2007

• #4

Yeah, we are talking about the same guy. That is his site. Good guy. Tell him I said hello.

 

bbq bubba

Master of the Pit

OTBS Member

Feb 12, 2007

3,646

12

new baltimore, mi

• Dec 18, 2007

• #5

Ya, Kickass is on alot of forum's, he has a great site with some great recipe's and swear's by his speed cooking!
While the long process of low n slow is what i love about Bbq, it is nice to be able to crank out some good Bbq without losing any of the flavor and texture from a slow cook!
I have used these technique's with great success!

 

bigal

Smoking Fanatic

OTBS Member

Sep 21, 2006

970

10

Western Kansas

• Dec 18, 2007

• #6

Low and slow works best for me, but everyone has "their" way and usually is great.

I have noticed that if your heat is a bit higher than 225, take your brisket and butts to a higher temp(ie, usually pull at 200, then take to 205-210).

There is also too low and too slow, i've had those and the results are not as good as "just right".

You gotta go w/the flow and have a plan for either too fast or too slow. I don't know my plan, I just do what I think is best.........unless I'm tired, then I say @#$%^&*, pull it and I'm done!!!

The best way is YOUR way, as long as the family likes it who cares.

 

ron50

Master of the Pit

OTBS Member

SMF Premier Member

May 14, 2007

2,357

143

FL

• Dec 18, 2007

• #7

As Al said there are many different paths to the same end, otherwise life wood be boring.