Analog gauge vrs digital gauge ?

[Up_In_Smoke]

Always trying to get better. Something wrong with that ?

I'm always learning, even at 73 yo, I can still learn new ways. You can too.

And we will just have to disagree on the 25 degree range, I'm no newby at this. But thanks for the reply.

On top of that, we're both retired and playing with fire is fun.

 

[Smokin Okie]

What is hot/fast ? Heath Riles says anything under 275 is low/slow, anything over 275 is hot/fast.

Discussed here with Meathead ............

 

[Up_In_Smoke]

It's easier to hit the internal temperature you want with low and slow.

 

[Smokin Okie]

Here, Heath Riles cooks pork butts low/slow on a Traeger and hot/fast on a drum ( he says 300* ) ........... and he says the only difference is hot/fast does not get the fat and collagen breakdown ( though he likes the flavor from the drum better ). ......... right here ........

 

[Up_In_Smoke]

Myron Mixon made several references to hot and fast on BBQ Pitmasters.

The lack of fat rendering kinda goes along with your original post, correct?

 

[Brokenhandle]

It's a matter of personal opinion... and what you like best. Not gonna be the same answer for everyone.

Ryan

 

[Smokin Okie]

Myron Mixon made several references to hot and fast on BBQ Pitmasters.

The lack of fat rendering kinda goes along with your original post, correct?

And collagen breakdown. The meat cooks so fast, it does not spend enough time in the range of temps that render fat. Fat and collagen breakdown happens because of the right temp and time. Heat is not enough.

Myron cooks hot/fast, but most of those comp people do. They don't have a lot of time. In order to compensate for lack of fat render, they inject phosphates that hold moisture in the meat.

 

[Smokin Okie]

Here's an old thread from this forum, a member has a catering business and needed to cook hot/fast. So he used phosphates to compensate. Cooking wagyu can also compensate .

( most of the posters in this thread, are no longer active here )

https://www.smokingmeatforums.com/threads/hot-and-fast-brisket-5-hours-total.268702/

 

[Up_In_Smoke]

I will not use phosphates.

I can't imagine what the judges go through at a competition.

 

[Smokin Okie]

I will not use phosphates.

I can't imagine what the judges go through at a competition.

I'm pretty sure that the commercial injections from Kosmos or Butcher BBQ or other people, contain phosphates. Competitors do a lot in comps that won't work in the backyard.

My thinking, there are three distinct worlds in the barbecue universe ...... backyard, comps, and bbq joints. And there's not much overlap between the three. I wish I could make a Venn Diagram to illustrate that, but I'm not much on this tech stuff.

IDK how much the backyard guy can gain from the other two worlds. I pay attention to them, but heavily filter what they do.

 

[Up_In_Smoke]

I'm pretty sure that the commercial injections from Kosmos or Butcher BBQ or other people, contain phosphates. Competitors do a lot in comps that won't work in the backyard.

My thinking, there are three distinct worlds in the barbecue universe ...... backyard, comps, and bbq joints. And there's not much overlap between the three. I wish I could make a Venn Diagram to illustrate that, but I'm not much on this tech stuff.

IDK how much the backyard guy can gain from the other two worlds. I pay attention to them, but heavily filter what they do.

Kosmos Reserve Blend

Ingredients

INGREDIENTS: Sodium Phosphate (40.0%), Hydrolyzed Soy Protein,
Beef Flavoring (Beef Stock, Beef Flavor, Salt), Salt,
Autolyzed Yeast, Onion & Garlic Powder, Sugar,
Disodium Inosinate & Disodium Guanylate, Xanthan Gum, Spice.

Contains: Soy.
Net Weight = 16.0 oz

Oh yeah, just what I want to eat.
That's freakin' ridiculous.
If somebody has to inject their meat with this stuff, maybe they need to stick to their backyard.

 

[Smokin Okie]

Note in that older thread from this forum, that toward the end the OP concluded this ..............

The conclusion:
I will continue to do my 5 hour hot and fast, less trimmed and injected with butcher BBQ Prime Brisket for all catering, and competition events going forward with small tweaks here and there; however, when I am doing at home cooks, I will go old school low and slow with no injection, as I can turn out a perfect brisket that way, and why fix it if it isn't broken!

 

[Up_In_Smoke]

Did you get a chance to do anymore testing?
(in the name of science, of course)

 

[Smokin Okie]

Did you get a chance to do anymore testing?
(in the name of science, of course)

No, and it will probably be a while till I fire up the offset. Will be a brisket cook.

 

[Jim_C]

The analog on the Smoke Vault I have consistently reads 30 degrees higher. It was worse when it arrived and they sent a new analog. I ignore the analog altogether now.

I have a digital probe mounted under the rack where the meat is. If I'm going low and slow I set the alarm range between 210 and 250. If I'm running a hotter chamber, like I do for poultry, I'll set the alarms between 250 and 300.

I don't fret the swings in the temperature as long as they stay around the popular and generally acceptable ranges for the type of protein.