Hot & Fast Method, any takers?

[DATsBBQ]

There was some talk a while ago about the hot & fast Q method. Since there are many ways to hammer a nail, thought I'd search the net and came across this:

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

Anyone ever try this method? Definitely not low & slow, but shaving the cook time by over 50%, might with worth a shot.

Purist's will get on the I'm sure.

Still thinking about a lump fired convection infrared gizmo. Bet it would be a hit.

[Smoked]

I can see it being done in that amount of time.. As per his quote "This BBQ is as good as any I have ever smoked. Don't have 15 hours to smoke? Try this method. Same results!!!!!!!!!!!!!"

I think the jury would still be out on that. Running that hot for that amount of time would just steam any of the moisture out of the first inch or so of the meat..

[DATsBBQ]

I can see it being done in that amount of time.. As per his quote "This BBQ is as good as any I have ever smoked. Don't have 15 hours to smoke? Try this method. Same results!!!!!!!!!!!!!"

I think the jury would still be out on that. Running that hot for that amount of time would just steam any of the moisture out of the first inch or so of the meat..

Well it was foiled after 3 hrs. Think that would seal in the juices especially if the pan has some kind of liquid in it.

Mr Klose, while trying to sell me on a propane burner option, told me that after 2 -3 hours the meat has absorbed about as much smoke as it's going to. That the "pros" smoke for a couple hours then turn on the gas which allows for some sleep.

[bowhnter]

Yeah, I have tried a pork butt that way. Wasn't too bad, it was back wehn I had the Chargriller and had to fight to keep the high temps, but I am all for quick sometimes.

I would not be opposed to trying again either, have thought of trying a butt on the performer just cuz I know I can keep the heet I need.

[Papa Tom]

I'm not convinced but really the only way to find out is to try it. I did a butt today and it took 10 hours and plateaued at 199* and refused to go higher. It turned out great but took a while.
My thinking is around the smoke flavor if ya run that hot you are not going to be doing a lot of smoke just heat. but foiling like that I believe it would get plenty tender.
I would be tempted to smoke it heavy for a couple hours then foil it and stick it in the oven. That may be heresy but if time is of essence.
I notice that Mike Mills uses Old Hickory pits like mine that are gas assisted for his restaurants. The way they work is you set the cooking temp and put a load of wood in the fire box and turn on the power. Gas burner will ignite and light the wood fire when the pit is up to temp the gas will shut off and a fan will stoke the fire controlling the temp like a guru until the wood burns out and temp drops then the gas will reignite and finish the cook (or reignite the wood if it just went out). No you cannot tell from tasting the Q that gas was ever involved.

[TX Sandman]

The first picnic I did was similar to this. I cooked it indirect at 325* for about 6.5 hrs for an 8.67 lb picnic, no foil, cooked to 195*. Came out pretty good, moist meat, pulled pretty easy. It actually seemed better than a 230* cook I did later, but that may have been the meat.

Now, for a brisket, I know better. I think, based on my experience, slow is the only way to go with that.

[copkid]

I've done pork butts both slow and fast. Butts are very forgiving, and can handle the temp changes, up or down, either way. Briskets may be another story. I've done chuck roasts slow and fast and seem to be forgiving as well, but really need to be foiled for moisture retention.
With 3 active kids, I really don't have the time for the 10-16 hour smokes!
Laura

[dub']

Shoot,I usually let my K5 decide what temp it wants to run at!
I've done butts at 350F before,no biggie.Works just fine.
LazyQ's Big Jim down in Florryduh seldom cooks Q at less than 300F.
China Box cookers run at about 300-326F (the twice I've ever seen 'em used)
Nothin' to fear from the higher heat and shorter cook times, but I tend to tweak 'er back down when the dome gets 300F or more.

[TX Sandman]

I've done chuck roasts slow and fast and seem to be forgiving as well, but really need to be foiled for moisture retention.

I did a chuck roast this past weekend, along with a brisket. They were cooked at 275-300*, the brisket nekkid and the roast foiled at 160*.

The brisket was cooked to 185*, still had a little chew to it. The roast was another matter. I took it to 200*, shootin' for pulled beef. When I opened the foil, I coud literaly pour the juice out of the foil, but I could hardly cut the roast. I'll see if I can rescue it in my crockpot, but this cook showed me slow seems to work best for brisket and chuck roasts, at least in my kettle.

[SoEzzy]

I have tried it in a WSM with sand in the pan, I ran the bottom vents 1 x 100% open the other two 75% open, the temp ran 335 - 345, a 9lb butt to 197 F internal in 7 hours 24 minutes.

Cooked on a cooling rack in a pan to catch the drippings, it had a good smoke ring and it was as moist as can be, with a good dark bark.

I went with Turbinado sugar instead of brown sugar.

[DATsBBQ]

Check this out:
https://www.nuwaveoven.com/products.php
Wonder what the result would be if a guy put some wood chips inside an aluminum foil packet and put the packet down in the drip pan area? Probably want to do this experiment outdoors.

[Papa Tom]

Don't know Dats but for a comment on the technology we have a infrared toaster oven and I would recommend it highly. We only use it for reheating, toasting, frozen pizza or waffles etc. but it does it's job very well.

http://www.amazon.com/Panasonic-NB-G100 ... id=&sr=1-1

[bowhnter]

or this http://www.charbroil.com/thebigeasy/

[DATsBBQ]

Papa, The Panasonic has been discontinued

Bowhntr, that's a nifty gadget. Videos on the site were pretty good. The lid allows heat to escape so the foil packet might work. $150.00 ain't too bad. Christmas is coming... .

[Papa Tom]

Papa, The Panasonic has been discontinued

Bowhntr, that's a nifty gadget. Videos on the site were pretty good. The lid allows heat to escape so the foil packet might work. $150.00 ain't too bad. Christmas is coming... .

Ain't that the way it goes they make a good product and dump it. I bought it several years ago because Consumer Reports really liked it. It uses quartz rods for the heating elements.