Low and Slow vs Hot and Fast

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Big Steve
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Low and Slow vs Hot and Fast

Post by Big Steve » April 6th, 2015, 11:21 pm

So I have a handle on low and slow smoking. Trying to learn about Hot and Fast smoking. Frankly I hate being awake all night at KCBS event feeding our smokers only to see some team sleep till 3:00 then hit it Hot and Fast. So for those that have competed what can you, or will you, tell me about Hot and Fast smoking in a UDS?



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Puff
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Re: Low and Slow vs Hot and Fast

Post by Puff » April 7th, 2015, 7:10 pm

I might point you in a direction. On one TV show Myron Mixons kid was boasting about hot and fast. Try read some oh that data


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Tom_Heath
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Re: Low and Slow vs Hot and Fast

Post by Tom_Heath » April 7th, 2015, 11:30 pm

So here's the deal. If I stay up late is to hang out with friends. Then time to rest. Just my pinion. But I am cooking early. Then bring my meats back to temp sat am. The time I have cooked hot and fast.......it was not on purpose. ....... Hi puff


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forty_creek
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Low and Slow vs Hot and Fast

Post by forty_creek » April 7th, 2015, 11:36 pm

Not a comp cooker yet. But hot n fast requires IMO getting the smoke poured to it for the bark and smoke ring. then wrapping ASAP to protect the bark but finish the cook.
I normally wrap in aluminum pans but set the meat on rack to keep from getting the meat soggy. I think RC does this also.

I prefer low n slow. But have had to crank it up to have food ready in time. As you are aware cooking at hotter temps...15-20mins to long can screw it up. That's where the experience comes in handy. You cooking comps I'm sure you know how to save meat if it's not right. I also think a water pan is more helpful with a hot n fast cook. I do whatever I feel like and per type of meat

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Rodcrafter
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Re: Low and Slow vs Hot and Fast

Post by Rodcrafter » April 8th, 2015, 5:45 am

I do put brisket on a rib rack that is setting in an aluminum pan, while smoking. Once it is 150+ I remove the rack an put foil over the pan. It allows me to salvage the juices and the fat on the bottom continues to melt. I don't do hot and fast.


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forty_creek
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Re: Low and Slow vs Hot and Fast

Post by forty_creek » April 8th, 2015, 7:25 am

RC have you ever wrapped a brisket w/ butcher paper instead of foil? I've read about it. I think Franklins does this. I know they serve on butcher paper which a lot of Q in Texas is.
Sorry Big Steve... a lil off topic here


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forty_creek
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Re: Low and Slow vs Hot and Fast

Post by forty_creek » April 8th, 2015, 7:29 am

I'm referring to brown butcher paper. I guess you cud use white... I've only seen brown used in the Austin area. Me and some buddies made a Q crawl... All of the Q we got was served on brown butcher paper.


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Re: Low and Slow vs Hot and Fast

Post by Rodcrafter » April 8th, 2015, 8:59 am

No I never have wrapped it in butcher paper. But I can't say it is better or worse. But I believe the difference in white and brown is there is no wax on brown.


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