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Low and Slow to Fast and Furious?

Discussion in 'General Discussion' started by oldsmokerdude, Jul 23, 2018.

  1. oldsmokerdude

    oldsmokerdude Smoking Fanatic SMF Premier Member

    Will be cooking a brisket and pork butt this weekend for about 15 people. Traditionally I've gone low and slow, cooking both at about 225 till done (sometimes wrapped, sometimes not, but I digress). I've been reading a lot about cooking both of these items at a higher temp to cut down on the cook time and perhaps overriding the stall. So was contemplating cooking at 275 until done.

    The problem is I'm a bit nervous about doing this, having not done it before. Any tips or gotchas I need to look out for?

    BTW, will be cooking on a pellet smoker in the smoking chamber so I can use the main chamber for some ABTs and mac and cheese.

    Thanks for your thoughts.
     
  2. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Go for it at 275', you shave some hours off for sure.
    Plenty of people do it with great results.
    Google Aaron Franklin brisket cook, that's the only way he cooks them.
     
  3. zwiller

    zwiller Smoking Fanatic

    +1; Split the difference if it really scares you. I did once, but went so well that I am pretty much 275F for hot smoking on everything now. As has been said on the various 225 v. 275 threads, the main takeaway is that 225 sometimes works best for your schedule but the results are the same.
     
  4. SmokinVOLfan

    SmokinVOLfan Smoking Fanatic

    I'm in the same boat as you...I have always done my hot smokes for the most part around 225 aside from poultry. But I have been reading a ton on the 275 method lately. If there is no difference in the overall finished product I am all for the faster cook. Let us know how it turns out!
     
  5. sauced

    sauced Master of the Pit

    Try it once, you might not go back. I did the hot and fast and now that is the only way I smoke. Keep smoker at 275 - 300, cooks are faster and there is no difference in taste and texture.
     
  6. GATOR240

    GATOR240 Smoking Fanatic

    I have been going the low and slow route since I started smoking, but 2 weeks ago I did a pork butt on my MES30 at 265-275, and Saturday I did a packer brisket at 275 and then upped to 300 degrees in the oven (due to an issue of my doing - I think) and both the butt and brisket came out perfectly. I believe that I will still do some smokes low and slow when time permits, but i am glad I found that they can be done fast and furious when I don't have the time or just don't feel like doing a long smoke.
     
  7. I'm a believer when it comes to the pork butt. I did one yesterday and the average temp was between 260 and 270. It was by far the best pulled pork that I have ever made. This thing was like hot butter at 198 IT. I was actually afraid it was going to fall apart when I tried to lift it from the grate. It did not but after resting for an hour or so it pulled like spaghetti. I hear that brisket can have similar results so don't be afraid to try it out. I am pretty sure that as long as you are monitoring the IT of your meat you are going to be just fine. Good luck.

    George
     
  8. hardcookin

    hardcookin Master of the Pit

    I have done a lot of butts @ 275-300 And haven't had a bad one.
    I will pan with just a little apple juice 160-170 depending on bark.
    At 195 I start checking for bone wiggle. When I pull them I drain the juice "usually a pint"
    Rest for about an hour. Just done 4 over the weekend. "It's posted"
     
  9. oldsmokerdude

    oldsmokerdude Smoking Fanatic SMF Premier Member

    Thanks for your replies. I'm going to give it a try at the 275 to 300 range. Pictures to follow.
     
  10. oddegan

    oddegan Smoking Fanatic

    Hot and fast every time. Just did both this last weekend. No stall. Done to perfection in 12 hours.
     
  11. browneyesvictim

    browneyesvictim Master of the Pit ★ Lifetime Premier ★

    I have a theory... More of a "hunch" actually. It has to do with the type of smoker you have. A stick burner needs a whole lot more oxygen (i.e. airflow) than say an electric that's burning pellets. Where this really comes into play is humidity (reduction) with a hotter burning fire carrying away moisture content with more air flow. For example, where you can get away with not using a water pan in a MES at the max 275 temp, but more of a need to use one with wood burning and perhaps charcoal at higher temps. Somebody smarter than me will have to tell me if the reduced cook time counteracts that "drying" effect.
     
  12. gmc2003

    gmc2003 Master of the Pit

    My smoker likes to run in the 250 to 260* range so that's my go to temps. If you do go the high heat method keep a close eye on your temps so they don't get away from you. Especially since it's your first time.

    Chris
     
  13. mike243

    mike243 Smoking Fanatic SMF Premier Member

    Just remember the hotter you go with a pellet grill the less smoke you will have,I would hit it at smoke for 2-3 hrs then crank it up but all of the PG cook different it looks like