high + fast instead of low & slow

EggSimon

Hello to all,

I was only a low & slow guy so far.

But the more I read about the hig temp + fast cooks (brisket / butt) the more I´m fascinated about this methode. I red several posts of successful cooks.

But I´m wondering If I should cook it indirect @ 325 F with the plate setter / spider + stone... or should I cook at the same temp but high grid & direct ? Such as a Spatchcook Chicken ? Th posts I´ve seen was not very clear about this fact.

What da ya recommand ?

Thanks

Simon

Bacchus

Same setup as lo/slo.

Spring Chicken

I did one of Old Dave's fast cook briskets and I have to say, it wasn't hard to do and tasted pretty good.

Here's the link to his site:

http://olddavespo-farm.blogspot.com/search/label/Brisket

I think I still favor the long cook but at least I know I can do one much faster in a pinch.

Let us know how it turns out.

Spring "Wanna See The Fastest Cook In Texas, Wanna See It Again" Chicken
Spring Texas USA

Grandpas Grub

 
There are a lot of variables in your post.

For the most part I have found if I cook to food done temperature the food comes our moist, good texture and great tasting.

I like cooking higher up in the dome. Here is a chicken low and slow direct with extreme raised grid.

I wanted the flavor of the juices hitting the lump and coming back up into the meat.


Cooked to 165°


Here is whole chicken cooked raised grid direct at 500°


The breast was just as moist.

Any more with chicken I will either cook at 250° until the breast is about 190°-200° for a deep smoke or I will cook direct at anywhere from 350° - 400° raised direct

This bird was cooked direct raised at 400° to 165°
internal


Boston Butt fast cook raised grid direct 8# done in 6.5 hours. 370° grid 400° dome.






At just under 4 hours the bark was developing very fast so I decided to foil.

I pulled the butt at 197° and cooking at this heat the rest had a higher residual climb than I expected. I would probably pull at 185° - 190° for a better finished temperature.

One would be hard pressed to tell the difference between the slow and fast cooked method.

GG

EggSimon

fantastic answer and explanation.

Thanks a lot GG !

vidalia1

I agree totally GG...fast cooks work just as well as slow and are easier...IMHO

Car Wash Mike

I am sold on the idea.

Mike

cookingdude555

Put another vote in here for the high heat method. I have been unable to pick a difference in the taste. It's just done faster with less hassle. I would say you still need to do it indirect because the egg doesn't give you a ton of room between the coals and the food like a UDS does.

Grandpas Grub

 
Best I could do was 16.5" from lump to cook level.



I could get a butt or a flat on there but not a packer. Putting more lump for a longer or hotter burn would lessen the distance.

GG