Hot and fast or low and slow?

[Slimshaddy]

I'm a fair hand at brisket smoking and have run as long as 22 hours at 200 on a brisket to see what happened.
Not gonna do that again, too much work IMHO for what was a darn tender slab of muscle.
My new favorite way is hot and fast, run at 325/350 for as little as 6 hours and bingo it's time to eat.
Not including rest time of course..but still that's pretty fast and the meat is super tender and juicy with excellent bark.

 

[billtool]

A buddy of mine runs that way. Hands down, low and slow is a better piece of meat and better presentation. But hey, eating a product that passes for quite a bit better than just OK after six hours had it’s place.

 

[Bozz10mm]

hot and fast, run at 325/350 for as little as 6 hours and bingo it's time to eat.

There is no doubt in my mind that that's how most of the barbecue franchises do it.

 

[toddnjoyce]

Depends if yo want to be cooking or smoking. Want to cook? Go hot and fast. Use gas or electric instead of wood. Do it in the oven to isolate effects of wind. Turn that oven down to 225* and it’ll take just as long as it would outside on the smoker.

But smoking meat, be it beef, pork, chicken, lamb/goat, or fish is skill. Satisfaction from imparting just the right amount of smoke and the unique flavor of each wood mix is the reward.

At it’s core, barbecue is about meat cooked outside using fire. Beyond that it’s all technique.

 

[Axxe55]

using a smoker outside is about the smoke flavor addedto the meat low and slow if you wantthe meat fast and ready to eat just stop offf at your local bbq joint and pick some up

 

[Axxe55]

when i do a brisket on the smoker it's an all day or night processand very labor intensive, but good brisket takes timeto do it right!

 

[Eastexasrick]

Depends if yo want to be cooking or smoking. Want to cook? Go hot and fast. Use gas or electric instead of wood. Do it in the oven to isolate effects of wind. Turn that oven down to 225* and it’ll take just as long as it would outside on the smoker.

But smoking meat, be it beef, pork, chicken, lamb/goat, or fish is skill. Satisfaction from imparting just the right amount of smoke and the unique flavor of each wood mix is the reward.

At it’s core, barbecue is about meat cooked outside using fire. Beyond that it’s all technique.

Yes.

 

[Texan79423]

Real BBQ is just real hardwood smoke and low and slow. This new craft type BBQ is all about injecting the meat and tons of rub to produce the flavor. To me it is overly seasoned grilled meats.

I was doing BBQ cookoffs when this hot and fast and injecting meat became the norm to produce what we old school pit masters referred to as the one bite taste and flavor needed to win the $$ at cook offs.

Don't get me wrong the craft BBQ'ed meats can be really tasty but definitely not real BBQ.

 

[jrbfishn]

Real smoked brisket is exacrly that. Smoked.
I don't care what you do, you don't get smoked in six hours. You get just plain cooked.


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[Texan79423]

Let me add that it is not always about the end product sitting on the table but the pleasure and process to produce the product that is enjoyable.

 

[Byrd666]

As stated, if you want cooked, high and fast. If you want true smoke flavor, low and slow.

Unless I'm throwing fish on the smoker, which is very rarely, my smoke times vary between 8 and 12 hours, depending on the cut of meat and flavor profile I'm trying to get.

 

[FireInTheWire]

Low and slow for the win. My brisket improved when I realized this.

 

[Havok1]

I’ve never gone over 275, but between 225-275, I can’t notice a difference in anything but cook time.

 

[Axxe55]

I’ve never gone over 275, but between 225-275, I can’t notice a difference in anything but cook time.

i generally try not to go over250

 

[billtool]

250 flat+Wrap it with pink paper at 165+Bring internal temp to 203+Pull it and let rest for an hour=Magic.

 

[PUCKER]

I thought this was going to be about steaks! LOL!!

The convo / "discussion" about hot n high heat and very little time on the grill versus taking your time and reverse-searing is one that I enjoy having....no wrong answers to that....for steaks....I'm not a smoker so I have nothing to add to the BBQ aspect of brisket - except for this - y'all that have the patience and time to do it right - God bless y'all!!

 

[benenglish]

...no wrong answers to that....for steaks...

Yet sous vide plus a fast sear is somehow off-putting to many, many folks. I don't get it and never will.

Nor do I understand steaks cooked blue but that's going too far afield.

Back on topic - I do not possess the time, industriousness, or attentiveness to detail to properly smoke a brisket. I greatly admire those folks who have mastered the skills involved.

 

[Axxe55]

a person coul cook a brisket in the oven at alow tempbut the wood smoke is part of the flavor profile of what makes a great brisket and different woods will impart different flavors to the meat!

 

[Texan79423]

 

[Vaquero]

Low and slow.
Always.