Skip to main content

Low and slow is one way to cook BBQ it's not the only way. There are many examples of world famous BBQ restaurants and many KCBS championship winning teams that do not cook low and slow. The result is not Pot Roast it's mighty fine BBQ that many teams win many trophies and championships with.

IMNHO,

Konrad
Hi Konrad.

Please give us some examples/methods from world famous BBQ restaurants and many KCBS championship winning teams that make BBQ but do not cook 'low and slow'. You got my curiosity pinging. Thanks.

p.s. I was at my Momma's house in Indiana once when she cooked a pork roast in the crockpot then shredded it with forks and poured BBQ sauce all over it and hollered, "You guys dig right in!" We put it on hamburger buns with KFC coleslaw. Everyone loved it.
Here's a few quotes, and a website, from another forum, since I did not ask their permission I omitted names. Don't know if they are are world famous but they are competition & catering BBQ cooks. I've run across quite a few references to this method on the internet.

"I have cooked many briskets at 325-350 on my smoker and wrapped in foil at 165. Cook till internal is 195 at the flat and let sit in dry cooler for 1 hour. They are GREAT! There is more than one way to do most things and low and slow is just ONE way,it is not the ONLY way. I am going to cook a brisket this weekend low and slow but next weekend it maybe be fast and hot. They both work well to make really good Brisket. Good luck and have fun."

"Fast at high temps is the only way I ever cook brisket and it works for me. I use pretty much the same technique as gator does. It generally takes me 3-4 hours to fully cook a packer. It ain't for everbody but like I said it works for me."

"Before I started hearing about all this hot and fast in the smoker like Ed does, I heard about a Texas method of cooking brisket at higher temps. It used a vertical pit design however and they recommended using all wood coals, not charcoal. The idea was basically a 55 gallon drum, similar to a BDS really, and you got the temps up to about 350 or even upwards of 400. You popped the brisket on fat side down about 36 inches above the coals to avoid flare ups. The whole thing was supposed to be done in about the same amount of time that Ed's Speedy Gonzalez method cooks at. Just letting you know that fast brisket cooking seems to be native to Texas, although I had always believed prior that Texas did it low and slow. I guess they do it many different wys down there. It's a big place and has plenty of room for all sorts of different BBQ I suppose."

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

John
Well now,I'm no expert-but a couple comments,until Konrad chimes back in.

If that is the forum and website I'm thinking of,I noticed one prominent comp cook and a couple that have cooked some comp in the whole discussion.

The prominent cook runs his cooker between 250º-300º and doesn't speculate on the temp at the spot he is cooking.

The website was from Mn,which has one contest to compare you're product.

He doesn't state if his wins were from a sanctioned contest,etc.

Doesn't make it not good,but just stating this as a reference.

The restaurants have techniques and cookers that may lend themselves to this.

The comp cooks ,that I know,that cook fast have a process from selecting/trimming/prepping the meat through pulloff temps and holding times that are pretty critical.

It is a full process-not just turning up the heat.

They also freely admit that when you live by "the gun",you die by "the gun".

Just my $0.02
It appears that my "bewildered" post generated a lot more response than most do.
As expected, most responses were well intentioned and helpful.

Thus far i have done 3 items in the 55.
The picnic an anticipated disappointment at 180.
Beef ribs,excellent.
Chicken leg quarters excellent.

I have a long way to go but look forward to the trip.
dick
quote:
Originally posted by johnapu:
Here's a few quotes, and a website, from another forum, since I did not ask their permission I omitted names. Don't know if they are are world famous but they are competition & catering BBQ cooks. I've run across quite a few references to this method on the internet.

"I have cooked many briskets at 325-350 on my smoker and wrapped in foil at 165. Cook till internal is 195 at the flat and let sit in dry cooler for 1 hour. They are GREAT! There is more than one way to do most things and low and slow is just ONE way,it is not the ONLY way. I am going to cook a brisket this weekend low and slow but next weekend it maybe be fast and hot. They both work well to make really good Brisket. Good luck and have fun."

"Fast at high temps is the only way I ever cook brisket and it works for me. I use pretty much the same technique as gator does. It generally takes me 3-4 hours to fully cook a packer. It ain't for everbody but like I said it works for me."

"Before I started hearing about all this hot and fast in the smoker like Ed does, I heard about a Texas method of cooking brisket at higher temps. It used a vertical pit design however and they recommended using all wood coals, not charcoal. The idea was basically a 55 gallon drum, similar to a BDS really, and you got the temps up to about 350 or even upwards of 400. You popped the brisket on fat side down about 36 inches above the coals to avoid flare ups. The whole thing was supposed to be done in about the same amount of time that Ed's Speedy Gonzalez method cooks at. Just letting you know that fast brisket cooking seems to be native to Texas, although I had always believed prior that Texas did it low and slow. I guess they do it many different wys down there. It's a big place and has plenty of room for all sorts of different BBQ I suppose."

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

John


Did anyone on that website talk about chopping the brisket up in very small pieces so as if it couldn't be chewed it could be swallered anyhow?

Thanks for your post, John!
Well, appreciate other sites and other methods, guess this thread is being hijacked for a more general category of comments.

First and foremost we're here to help CS owners get the most out of their smokers. So some of those "hot" methods won't work for a smoker that only goes to 250 or some to 300.

Second and almost exactly as important, is to help anyone be better a Q'in, so other methods are fine, but will vary greatly with your specific smoker.

Yeah, lots of other methods. Given all the posts we've had, they're here somewhere. Me, the site mentioned isn't what I would not recommend, stewing your brisket in a foil pan in it's own juices. But then I can cook a brisket without needing to use this method, but it works for him.

But, I've always said, go ahead, try it side by side with your own method and it works for you, then great.

I would say however, that these methods, which I'll classify as "the latest and greatest and newest and easiest method" come and go and generally we always come back to what works. Low and Slow. Someone is always trying to reinvent the wheel without even having a good wheel to start with.

But until you've mastered "low and slow" then how will you know what and how to compare it?

Add Reply

×
×
×
×
Link copied to your clipboard.
×