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High Temp. slow cooking

 
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mhoodnc
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Joined: 23 Aug 2007
Posts: 344
Location: Charlotte

PostPosted: Thu Feb 19 09 2:34 pm    Post subject: High Temp. slow cooking Reply with quote

Who has tried this and is it as good as 225-250 for mega hours. I've seen some posts about very successful competition guys getting done in 4-6 hours. I'll have to give it a shot even with discouraging comments.
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Tom C
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Joined: 21 Jul 2007
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PostPosted: Thu Feb 19 09 3:21 pm    Post subject: Reply with quote

I've seen a show or two on the Travel Channel where they went to some BBQ joints in Texas where they swear by fast cooked Brisket. They cook them in about half the normal time and said they turn out great!

I've been thinking of trying it myself on one. My biggest issue in the past has been dry brisket, so I thought a quicker cook might help.
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kickassbbq
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PostPosted: Thu Feb 19 09 7:46 pm    Post subject: Fast Track That Meat Reply with quote

I have been doing the Quick Cook Method (Myron Mixon) for years.
My Briskets and Butts come out better than when I used to do them Low and Slow.
Everybody has their own way, but I would never spend 12-14 hours on them when I can get them done Perfecto in 5-6 hours.
Just my opinion .
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Hell Fire Grill
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PostPosted: Thu Feb 19 09 8:18 pm    Post subject: Reply with quote

I have cooked butts at 300* with good results.
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c crane
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Joined: 20 Mar 2007
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PostPosted: Thu Feb 19 09 9:36 pm    Post subject: Reply with quote

I've been using the recipe from kick ass bbq where you cook a butt at 350 for five hrs and it turns out great.
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NCBBQFAN
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Joined: 17 Jun 2006
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Location: North Carolina

PostPosted: Thu Feb 19 09 9:55 pm    Post subject: Reply with quote

I have never seen this Quick cook method but I sounds interesting. Will it work on ribs or just butts? I have cooked butts in the 300 range but havenít had much luck cooking ribs that way without drying them out.
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dj420
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Joined: 28 May 2008
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Location: Central MN

PostPosted: Thu Feb 19 09 10:13 pm    Post subject: Reply with quote

I also cook my briskets & butts @ 300 - 325. I don't think I will ever go back to 14 hour cooks (consume too much beer Very Happy )
Ribs I cook at 250 - 275.
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stetch
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PostPosted: Fri Feb 20 09 1:46 am    Post subject: Reply with quote

I never read about this till now. Did a quick search,

I hope it is ok to post a link to another forum site - click link and see post by "third eye" at bbq-breathen - http://www.bbq-brethren.com/forum/showthread.php?t=41383 for detailed instructions.

Hope this is ok Soezzy, otherwise please wipe out the post...
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OddThomas
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Joined: 07 Mar 2007
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PostPosted: Fri Feb 20 09 2:39 am    Post subject: Reply with quote

I've done it fast myself... recently even, but I don't think I get as much smoke flavor as I do on the long slow cooks and the texture is a little different also. It's not bad different, just not quite as tender and succulent as I like. If I'm in a pinch I do what I have to, but I still think low and slow is the better way if you have the time and the desire.
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Pit Boss
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Joined: 04 Sep 2008
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Location: Mt. Pleasant, South Carolina

PostPosted: Fri Feb 20 09 2:41 am    Post subject: Reply with quote

If anyone has seen a traditional bbq in North Carolina, then they've seen this method. The direct cooking method used in NC typically reaches temps of 300-350. High temp and direct heat are the only way you will get crispy skin...and you get crispy skin, most of the time, when you cook a whole hog in NC.

Cooking at high temps works fine. I prefer low & slow when smoking. When cooking as "my roots" taught me, I'll go a bit higher and cook over direct coals.
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mhoodnc
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PostPosted: Fri Feb 20 09 11:25 am    Post subject: Reply with quote

I'm doing a 5# flat tomorrow. I'll boost my temp to 300 or so. Butts are where this would really save me some hours as I cook them more often.
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Sirsmokealot
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PostPosted: Fri Feb 20 09 11:51 am    Post subject: Reply with quote

I cook hot quite a bit, like 275-325. Ribs are always 250-275.
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Toga
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PostPosted: Sat Feb 21 09 12:11 am    Post subject: Reply with quote

I cook butts and brisket hot quite often. I have seen no noticable difference in texture between a hot cook and low and slow cook other than the meat absorbs slightly less smoke. Put your meat on right out of the fridge and it will soak up a bit more smoke. You do have to keep a closer eye on temps if cooking hotter then you normally do or face drying out the meat a more then you are used to thus altering the texture of the meat.
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mgwerks
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PostPosted: Sat Feb 21 09 11:01 am    Post subject: Reply with quote

It seems I recall that once the meat hits 140 degrees, the myoglobin reaction ceases and no more smoke ring forms. Don't know what effect it has on smoke uptake.
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SoEzzy
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Joined: 13 Oct 2006
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Location: SLC, UT

PostPosted: Sat Feb 21 09 11:07 am    Post subject: Reply with quote

http://www.kickassbbq.com/quick_cook_brisket.htm

This is Ed's method, I've not used it on brisket but I've used http://www.kickassbbq.com/Quick_Cook_Boston_Butt.htm his Boston Butt method and it works well, it passed the family test but failed the CBJ test.

I gave some to a couple of CBJ's and on passed it and one failed it on taste, I agree there is a difference, as to how big a difference on you can say foor your situation.
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Gtown
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PostPosted: Tue Feb 24 09 5:59 am    Post subject: Reply with quote

I tried it on my Brinkmann Gourmet Sunday morning. I loaded it up with Kingsford and got it up to 350 degrees with 50% on my air intake slide. At 9:00 AM I put on the 9lb butt and left for church. When I got home at 12:00 it was at 165 degrees internal and I took it off and wrapped it in foil. The Brinkmann was still holding a steady 325 degrees so I put the butt back on and adjusted my air intake slide to 100% open and let it go until 2:00 PM. My thermo went into alarm then at 195 degrees. The butt turned out better than I ever imagined. It was great.



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Shaymus
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Joined: 04 Apr 2006
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PostPosted: Tue Feb 24 09 6:03 am    Post subject: Reply with quote

Man that blade came out clean. Gonna have to try that myself.
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