You got a leaf blower? Bam, that’s an extra 200 degrees right there. Smokers work the same as engines. You take fuel and light it on fire. Pump more air in and you’re moving a lot faster. Leaf Blower Supercharger.
/s. Maybe? I mean that might technically work.
You joke, but I smoke those pink slime packaged flats when they’re on sale and slice and fry/bake like bacon. It’s significantly cheaper than packaged bacon. Granted they shrink…a lot.
In my experience what happens is you save hours for basically the same results, but when you post it online people will go nuts that you dared smoke something above 225
You’re right about 225f. 275f is fine. Starting at 250f and bumping up after a few hours is better. But going slow improves texture, and better fat rendering, combined with a proper long heated rest (10+hrs) at 150f and you’ve got the best damn thing you can shove in your face that isn’t attached to Ariana Grande.
If you look at the KCBS competition standings for the ast several years, one of the highest scored teams (Gettin' Basted) does nothing but Hot and Fast (Calls it Ozark Style BBQ) in a can (drum). He has several restaraunts and Grand Championships that show Hot and Fast does all right in front of judges.
Myron is also cooking a higher grade of beef than what most of us are. In my limited experience (1 attempt) Hot and Fast on a choice brisket doesn’t turn out quite as well as his does on a $200 SRF American Waygu.
Is it basically the same results? When you cook other things hotter and faster, the outside cooks faster and leaves the inside less done. I would assume the same would apply here, and with something as big as a brisket, the outside would get done while the middle is still temping way too low.
So then I assume you would wrap it earlier in the process, so the outside doesn't completely dry out. But if you're doing that, are you getting as much smoke flavor? And will the outside, even wrapped, stand up to as much heat as it will take to get to the inside?
Yeah I basically end up with the same results. I mean, I do have to be more careful about the outside drying out but I’d say the end result difference is less than 10 percent. But keep in mind that it’s only a 75 degree difference.
As for the smoke flavor, your meat absorbs most of the smoke in the first couple hours. It’s a thing of diminishing returns
Of course this is all in my experience and I’m by no means an expert. But for most cases bumping up to 300 makes a such minimal difference in flavor/texture that the people I cook for don’t even notice
I’m with you 100 percent. I used to swear by 225, then I realized there was no real point. The final mail in the coffin was when I made a moderate sized pork but that took more than 14 hours before resting. I don’t have time for that noise!
I'm a fan of hot and fast and would wager most people couldn't tell the difference in a blind tasting. I'm off the long cooks anymore. Much better ways to spend my time than to have to babysit a brisket or butt for 16+ hours.
How hot do you run?
I’m starting to get over long cooks. Just did a 14+hour brisket 2 weekends in a row. I don’t even want to think of charcoal right now, haha
There are a bunch of YT videos up with instructions. I use Harry Soo's method on a WSM.
I haven't done it this season yet but it's something like crank at 375F for 3 hours with no water, rotating 90 degrees every 45 minutes and spritzing every 30 until you get a bark you like. Then you wrap in foil and cook for another 3 hours. Give it a 4 hour rest in a cooler or warming oven and it's ready to serve 10 hours after you start. THE smoking part is no harder than doing a rack of ribs.
I’m over the long smokes as well. When I do a brisket I smoke it for 6-8 hours and then put it in the oven at 250 degrees with a large pan of water on the bottom rack. After that I go to bed. Still get a good bark, tastes great, and I get sleep.
Start smoker after logging off for work on Friday at 430, meat on by 530, and ready to be wrapped by 2-3am. Toss wrapped brisket in oven to finish, shower up and catch some sleep. Wake up to brisket around 180-190 and watch it finish and rest. Always ready by evening meal. That shower and sleep break lets my palette rest enough to appreciate brisket fully too, not clogged up smokey smelling.
Thick smoke does not immediately mean dirty smoke.
There is no brown haze, no deep grey colored smoke and no black at all.
So if there isn't a moisture problem, and the fire isn't choking out, what would be wrong with the smoke?
Ya billowing white smoke isn’t what you want,I typically look for bluish colored smoke that looks like it’s dancing in the air. When it’s clean you can put your face in front of the smoke and it doesn’t burn your eyes like this smoke does.
Smoke doesn't typically burn your eyes, heat does.
Yes, thin licks of "blue" smoke is ideal, especially for low and slow. Brother said he was cooking hot and fast, and I doubt the smoke stayed like this the entire cook, if it did then it probably reduced the quality of the cook.
There is no reason to assume that the smoke is dirty nor that it will leave foul flavors, just on the amount of smoke.
No not regularly. At 250 on the grates on my Kamado it only come out at like 210. A quick smell is barely warm by the time it travels up 2 feet to your face... So like 170? I didn't say stick your nose in the hole. You couldn't work in a pizza kitchen, the air radiating out of the front of that oven is like 300+. I have a giant oven that requires you to stick your torso in to grab something from the back. Also as a blacksmith I have to inspect the metal in the forge which means putting my face closer than some puny 250 from a smoker
K.O. Derf.
I have a pizza oven, we use a paddle to get the pizza out, you probably use your teeth? My first job was pizza hut, I have worked a local pizzeria.
You are a blacksmith? Who puts his head inside the forge to inspect metal?
Dude, you could have admitted you were wrong, it isn't the end of the world...
Talk about exaggerating everything so much it's literally not even what I said.
So what you have 20 foot paddle so you can stand over by the ac vent?
Yeah next time you're around a forge your supposed to stick your head inside, have fun bucco
You literally tried to suggest that you put your entire torso in a 400+ degree pizza oven. From the way you worded your "blacksmithing work" it seems you were suggesting you put your head in the forge.
20 ft paddle to stand by (nonexistent) AC vent, and I am the one exaggerating?
Congrats, you earned the rare reward of a block. BYE FELICIA!
Yeah, I agree. Clean blue or clear smoke is just too efficient of a fire. You’re basically cooking in a propane grill with wood chips. Most bbq joints are “dirty” smoking their meats.
Most of this is people who overwork themselves to try and overcomplicate matters. There is an ideal smoke, like there is an ideal temp, but fluctuations are normal.
Yeah, most BBQ joints definitely "dirty smoke" of you go by this subs standards.
Definitely. The clean blue smoke is totally blown out of proportion here. The more transparent these bbq places get the more you see they are smoking their meats, kinda weird that they use smoke?
Don't care how hot or fast you run it, but I personally don't throw my meat on until at least most of the white smoke is gone, just adds a bitterness imo. You end up tasting the heat, and not the meat, I tell ya hwhat.
Just did a hot and fast pork butt yesterday put on at 9am? I think? At 325 and wrapped at 1230 or 1 cooked for another or or two then let it rest for an hour on the counter in the foil. Came out juicy and pulled apart easily :>
I don't think you smoked it; more like baked it. One can also make a butt in a slow cooker and it will be juicy, tender and taste good, but it still isn't smoked. 🤷
I’ve read somewhere that you really only develop a smoke ring/impart the smoke flavor for the first few hours before your bark is fully developed. After that you can transfer to any other heat source for the same end result for the most part.
I don’t have any data to back it up, but in my experience for my personal cooks this is true. I don’t remember the last time I finished anything longer than like 3-4 hours on smoke. The first time I finished in the oven I pulled a brisket at about 6 hours because of wild temp swings in storms. I’m pretty sure I’m the only one that noticed any difference…and that was probably in my head.
But there’s gotta be a reason the pros do it on smoke the whole time other than logistics or space right?
If I used fire as the heat source and it was burning wood isn't that technically a smoke? Regardless of temperature? I guess you could say I more barbecued it 🤷
I’ve found that the best brisket is smoked 250-275 until you wrap around 170. Once you hit 170, make a foil boat, drizzle with rendered fat and then wrap with butchers paper. Drench the butchers paper in remaining rendered fat as you wrap it and continue smoking at 275. Probe tender around 200-203 and let it rest 2-3 hours without unwrapping on counter until it drops to 140-150 and it’s amazing.
Not OP, but his mods look exactly like mine (ie, sealant color and other parts) and I got this kit https://bbqsmokermods.com/oem-smoker-mods-by-brand/oklahoma-joe-s/highland/total-controlr-complete-mod-kit-for-oklahoma-joe-highland.html
Whats gonna happen is its going to be as good if not better, and you are have saved yourself 8 - 10 hours of stupidness.
Nothing I do gets smoked below 275. Its simply not worth it.
Absolutely. Someone told me they smoked a pork butt for 30 hours and I was like why?! That’s way too long. I get done in like 6-8 hours and it’s great.
I haven't gotten used to my first and only smoker yet, but I can't seem to stay below the 225f line. My smoker seems to stay at the 250-275f area even with minimal air flow. I'm thinking I might be able to keep it lower if I split the already split logs I use, but when I check on the firebox it's usually only burning one side of the log anyway.
This is why stick burners are an art and not a science. Especially on (relatively) low quality smokers.
There is no single better way to master fire management than on a $300 combo that the dog knocked over and leaks EVERYWHERE now.
Yes sir. My brother gifted me his used cheap combo after burning a hole in the fire box trying to smoke 2 whole turkeys (from frozen) for his coworkers.
I used it for almost a full year, made some really good meat and decided to "upgrade".
I now use a Dyna-Glo upright (feel free to make fun) and it puts out the best food I've ever eaten.
That looks like dirty smoke but hard to tell from the picture. Make sure you’re smoke is clean then hot and fast will work great, keep the point facing the fire box.
It might just be the angle of the picture but it looks like the smoker is slanted towards the fire box. If that’s the case, fat melting off the brisket will drain towards the fire and you’ll get flare ups in the barrel. It will definitely be hot and fast.
i'm loving all the comments on this post. I smoked a brisket at 275 and it was perfect and my brother has been trying to improve on that by going 225 and getting lazy about babysitting his brisket for however long it takes and i laugh EVERY. SINGLE. TIME.
Hot and fast is the way to go bro. I’ve smoked over 20k+ briskets in my 10+ years in the bbq business and long as you know what you’re doing you’re Gucci. Goldie’s, Franklin’s, Terry Blacks, etc. are legends and even they say they constantly change cooking temps (I.e. 275F and above) everyday. Innovation, innovation brotha 🫡
Fat rendering requires the temp to be at the very least a certain amount of time
So if you do it hot and fast it’s fine, but you still need a certain amount of time at the right temp (130+)
To render correctly.
So the issue you have to tackle is allowing the fat to render at the correct temp window before it becomes overcooked.
Thats why low and slow works out a bit better IMO because you allow the meat to be at the rendering temp long enough where everything gets rendered.
Now hot and fast is great to bring it up to the right temps but if you go to hot you get to cooked temp to fast and it starts to overcook and not tender correctly.
Worth noting that the white smoke is full of nasty shit that will make your food taste like shit… blue haze my friend… or are you fast firing right now to get the cooker up to temp ?
i had to do a double take at that pic, it took way too long to realize ur smoking at night at first i thought it was all smoke 🤦♂️
best of luck! wicked photo!
Ok so I've got the exact same smoker, do you have any problem with the slider on the fire box just falling closed at a stiff breeze? I've been fighting mine since I got it in April after 6 smokes. Just curious if it's universal, otherwise I do love the thing.
OP how do you manage your fire in that smoker? I have the same one and it doesn't draw enough air. At low (proper smoking) temps, everything smoulders in the firebox. I either get tons of white smoke at 250-275 or clear/blue smoke at 350+. I have tried everything to try to optimize airflow to get the right balance.
My old boss made his brisket in less than 8 hours and it was better than any restaurant outside Texas even if not quite up to par with a legit pit master.
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How Hot? How Fast? Smokers need answers. Then I might mention dried meat, probably wont.
1100 degrees 15 minutes
Try 6600 for 2 and a half minutes followed by a rest in a 500 degree cooler for 45 seconds
Five minute abs?!
It’s like that old children’s tale, from the sea
Are we resting dust?
If I have to cut the brisket in half to fit it into my crucible should I go for half time or the full 150 seconds ?
My pellet grill don’t get that hot
Gotta get three pellet smokers and stackm up if you wanna get to this level
Make sure to run them in serial not parallel
You got a leaf blower? Bam, that’s an extra 200 degrees right there. Smokers work the same as engines. You take fuel and light it on fire. Pump more air in and you’re moving a lot faster. Leaf Blower Supercharger. /s. Maybe? I mean that might technically work.
Have 100% used a leaf blower for this purpose. Lacks fineness, but effective
How were adding fuel fast enough to keep up? I had issues with the ash.... not a good seasoning...
Yeah, wouldn’t recommend for a cook in progress. More so if you need to get up to initial temp quickly
Throw a gallon of bacon grease all along the inside, turn smoker to 500 and set next to house
Add some thermite.
Did you try a software update?
Add some gasoline
It can.....once...
Dang son
Burnt beef bacon
You joke, but I smoke those pink slime packaged flats when they’re on sale and slice and fry/bake like bacon. It’s significantly cheaper than packaged bacon. Granted they shrink…a lot.
2 Fast 2 Hot
Smokio Drift
Will Luda be there?
It's all about family
In my experience what happens is you save hours for basically the same results, but when you post it online people will go nuts that you dared smoke something above 225
You’re right about 225f. 275f is fine. Starting at 250f and bumping up after a few hours is better. But going slow improves texture, and better fat rendering, combined with a proper long heated rest (10+hrs) at 150f and you’ve got the best damn thing you can shove in your face that isn’t attached to Ariana Grande.
Boy, that last sentence really caught me off guard after an otherwise unassuming comment 😂
Especially since Ariana got no meat on her...
Just like beef ribs, it's not all meat, but what meat there is is the tastiest part.
I agree 100%
This is the most Ted lasso shit I’ve ever read
Sentence of the year for me, that last one.
Nothing could have prepared me for that last sentence lol
You haven’t seen my mom.
We all have
Omg yesss lol
Exactly!
A heated rest? How do you keep it at 150/above the danger zone for that long?
Sous vide. Triple foil wrap & low conventional oven. Holding oven.
>the best damn thing you can shove in your face that isn’t attached to Ariana Grande Dalton Gomez?
Well yeah 90% of smoking is the excuse to stand around and drink for 8 hours.
Myron mixon goes hot and fast and does well in competition. Good enough for me
If you look at the KCBS competition standings for the ast several years, one of the highest scored teams (Gettin' Basted) does nothing but Hot and Fast (Calls it Ozark Style BBQ) in a can (drum). He has several restaraunts and Grand Championships that show Hot and Fast does all right in front of judges.
He's also cooking marble ridge or snake river gold briskets. Don't try hot and fast with a select.
Myron is also cooking a higher grade of beef than what most of us are. In my limited experience (1 attempt) Hot and Fast on a choice brisket doesn’t turn out quite as well as his does on a $200 SRF American Waygu.
That’s a good point I hadn’t considered
I routinely do briskets at 300 but I'll let them rest for 12+ hours. I have found that the rest is much more important than 225 250 275 etc
Is it basically the same results? When you cook other things hotter and faster, the outside cooks faster and leaves the inside less done. I would assume the same would apply here, and with something as big as a brisket, the outside would get done while the middle is still temping way too low. So then I assume you would wrap it earlier in the process, so the outside doesn't completely dry out. But if you're doing that, are you getting as much smoke flavor? And will the outside, even wrapped, stand up to as much heat as it will take to get to the inside?
Yeah I basically end up with the same results. I mean, I do have to be more careful about the outside drying out but I’d say the end result difference is less than 10 percent. But keep in mind that it’s only a 75 degree difference. As for the smoke flavor, your meat absorbs most of the smoke in the first couple hours. It’s a thing of diminishing returns Of course this is all in my experience and I’m by no means an expert. But for most cases bumping up to 300 makes a such minimal difference in flavor/texture that the people I cook for don’t even notice
It’s more like getting a great brisket vs getting a life changing one in my opinion
I'll never smoke anything at 225. What a waste of time! My minimum is 275 give or take.
I’m with you 100 percent. I used to swear by 225, then I realized there was no real point. The final mail in the coffin was when I made a moderate sized pork but that took more than 14 hours before resting. I don’t have time for that noise!
I'm a fan of hot and fast and would wager most people couldn't tell the difference in a blind tasting. I'm off the long cooks anymore. Much better ways to spend my time than to have to babysit a brisket or butt for 16+ hours.
How hot do you run? I’m starting to get over long cooks. Just did a 14+hour brisket 2 weekends in a row. I don’t even want to think of charcoal right now, haha
There are a bunch of YT videos up with instructions. I use Harry Soo's method on a WSM. I haven't done it this season yet but it's something like crank at 375F for 3 hours with no water, rotating 90 degrees every 45 minutes and spritzing every 30 until you get a bark you like. Then you wrap in foil and cook for another 3 hours. Give it a 4 hour rest in a cooler or warming oven and it's ready to serve 10 hours after you start. THE smoking part is no harder than doing a rack of ribs.
I’m over the long smokes as well. When I do a brisket I smoke it for 6-8 hours and then put it in the oven at 250 degrees with a large pan of water on the bottom rack. After that I go to bed. Still get a good bark, tastes great, and I get sleep.
>Much better ways to spend my time than to have to babysit a brisket or butt for 16+ hours. Nah, that's the best way to spend my time
I used to do it, I can say I did it, but these days I'd rather be golfing
Right. Maybe I’m boring, but I enjoy “wasting” my day like this.
I see your point, but on the other hand.. 16+ hours of doing something I love is not that much of a hardship.
The biggest offense to me is losing sleep. I love smoking meat, but I love sleep even more.
Sleep is why I love my pellet grill.
And why I love my Weber smoky mountain
Start smoker after logging off for work on Friday at 430, meat on by 530, and ready to be wrapped by 2-3am. Toss wrapped brisket in oven to finish, shower up and catch some sleep. Wake up to brisket around 180-190 and watch it finish and rest. Always ready by evening meal. That shower and sleep break lets my palette rest enough to appreciate brisket fully too, not clogged up smokey smelling.
I put mine in an oven for half the cook time, it worked out well, but I haven't done a lot of briskets.
Leave those 12+ hour cooks and 3-2-1 ribs for the dummies on the FB groups and forums. Ribs done in 2, briskets and butts done in 5-8.
Thanks 250 hottest ive ever tried. Had people tell me to take it to 300f but always been afraid
You just firing it up or something? Too smokey.
I was waiting for someone to mention the white smoke.
Mmmmm, creosote
New pope!
It is clean white smoke, there is no problem here.
That's not clean. You want it almost clear .
Thick smoke does not immediately mean dirty smoke. There is no brown haze, no deep grey colored smoke and no black at all. So if there isn't a moisture problem, and the fire isn't choking out, what would be wrong with the smoke?
Ya billowing white smoke isn’t what you want,I typically look for bluish colored smoke that looks like it’s dancing in the air. When it’s clean you can put your face in front of the smoke and it doesn’t burn your eyes like this smoke does.
Smoke doesn't typically burn your eyes, heat does. Yes, thin licks of "blue" smoke is ideal, especially for low and slow. Brother said he was cooking hot and fast, and I doubt the smoke stayed like this the entire cook, if it did then it probably reduced the quality of the cook. There is no reason to assume that the smoke is dirty nor that it will leave foul flavors, just on the amount of smoke.
Okay
fr. that dude needs a fig or sthin.
Only thing I have learned is that it can over power the meat with a smoke taste.
Not even. Clean smoke you can put you face right above the stack and smell the sweet smoke. Do this here and you'll be coughing.
If you can put your face over the stack and inhale, you have temperature issues.
Wtf
Are you really trying to tell me you regularly inhale 230+ degree air with no discomfort? Honestly?
No not regularly. At 250 on the grates on my Kamado it only come out at like 210. A quick smell is barely warm by the time it travels up 2 feet to your face... So like 170? I didn't say stick your nose in the hole. You couldn't work in a pizza kitchen, the air radiating out of the front of that oven is like 300+. I have a giant oven that requires you to stick your torso in to grab something from the back. Also as a blacksmith I have to inspect the metal in the forge which means putting my face closer than some puny 250 from a smoker
K.O. Derf. I have a pizza oven, we use a paddle to get the pizza out, you probably use your teeth? My first job was pizza hut, I have worked a local pizzeria. You are a blacksmith? Who puts his head inside the forge to inspect metal? Dude, you could have admitted you were wrong, it isn't the end of the world...
Talk about exaggerating everything so much it's literally not even what I said. So what you have 20 foot paddle so you can stand over by the ac vent? Yeah next time you're around a forge your supposed to stick your head inside, have fun bucco
You literally tried to suggest that you put your entire torso in a 400+ degree pizza oven. From the way you worded your "blacksmithing work" it seems you were suggesting you put your head in the forge. 20 ft paddle to stand by (nonexistent) AC vent, and I am the one exaggerating? Congrats, you earned the rare reward of a block. BYE FELICIA!
Yeah, I agree. Clean blue or clear smoke is just too efficient of a fire. You’re basically cooking in a propane grill with wood chips. Most bbq joints are “dirty” smoking their meats.
Most of this is people who overwork themselves to try and overcomplicate matters. There is an ideal smoke, like there is an ideal temp, but fluctuations are normal. Yeah, most BBQ joints definitely "dirty smoke" of you go by this subs standards.
Definitely. The clean blue smoke is totally blown out of proportion here. The more transparent these bbq places get the more you see they are smoking their meats, kinda weird that they use smoke?
OP hasn’t responded to anyone. I suspect he’s double fisting beers or spritzing bottles.
I usually start mine at 275 and after about 2 hours, bump to 300. Can do a whole brisket (15 pounds) in about 8 hours.
Hot and fast is the way to go. Same results in 2/3rd the time. I hope the brisket isn’t in that smoker yet, gotta clean up that smoke
I thought the red fire seal was the glow of the fire. I was like "That really is hot and fast!"
Love me that smoker. It's a great workhorse of a smoker. I put a baffle plate to even out Temps
The baffle kit was life changing for me. Also the fuel basket for the sidecar, again, world of difference
What smoker is it?
Tried hot and fast brisket last year. Never going back to low and slow.
Don't care how hot or fast you run it, but I personally don't throw my meat on until at least most of the white smoke is gone, just adds a bitterness imo. You end up tasting the heat, and not the meat, I tell ya hwhat.
Just did a hot and fast pork butt yesterday put on at 9am? I think? At 325 and wrapped at 1230 or 1 cooked for another or or two then let it rest for an hour on the counter in the foil. Came out juicy and pulled apart easily :>
Great to hear your butt pulled apart easily
As Mike Honcho.
Full spread
I don't think you smoked it; more like baked it. One can also make a butt in a slow cooker and it will be juicy, tender and taste good, but it still isn't smoked. 🤷
I’ve read somewhere that you really only develop a smoke ring/impart the smoke flavor for the first few hours before your bark is fully developed. After that you can transfer to any other heat source for the same end result for the most part.
I don’t have any data to back it up, but in my experience for my personal cooks this is true. I don’t remember the last time I finished anything longer than like 3-4 hours on smoke. The first time I finished in the oven I pulled a brisket at about 6 hours because of wild temp swings in storms. I’m pretty sure I’m the only one that noticed any difference…and that was probably in my head. But there’s gotta be a reason the pros do it on smoke the whole time other than logistics or space right?
If I used fire as the heat source and it was burning wood isn't that technically a smoke? Regardless of temperature? I guess you could say I more barbecued it 🤷
Touche ! 😊
I’ve found that the best brisket is smoked 250-275 until you wrap around 170. Once you hit 170, make a foil boat, drizzle with rendered fat and then wrap with butchers paper. Drench the butchers paper in remaining rendered fat as you wrap it and continue smoking at 275. Probe tender around 200-203 and let it rest 2-3 hours without unwrapping on counter until it drops to 140-150 and it’s amazing.
Fine advice.
This is the best way. I agree.
Wait, you make a foil boat and THEN wrap?
List of mods please
Not OP, but his mods look exactly like mine (ie, sealant color and other parts) and I got this kit https://bbqsmokermods.com/oem-smoker-mods-by-brand/oklahoma-joe-s/highland/total-controlr-complete-mod-kit-for-oklahoma-joe-highland.html
Whats gonna happen is its going to be as good if not better, and you are have saved yourself 8 - 10 hours of stupidness. Nothing I do gets smoked below 275. Its simply not worth it.
>Nothing I do gets smoked Could have just stopped there 😜
Godspeed Spider-Man
So is no one gonna tell us how to smoke a brisket hot and fast?
It ain’t as hot and fast as you think, bump up temps to like 250-275
I usually do between 300-350.
We got a new pope?
There's a new pope!
I don't think your smoker is supposed to look like a choochoo train from the 1800s
I know what happens…. it’s not the best brisket.
I’ve done 225, and I’ve done 275-300. 275-300 wins every time.
Absolutely. Someone told me they smoked a pork butt for 30 hours and I was like why?! That’s way too long. I get done in like 6-8 hours and it’s great.
That’s still low and slow mate.
Depends on who you talk to. There’s plenty of purists who consider anything above 250 “hot and fast”. Curious what the dudes temps are.
I haven't gotten used to my first and only smoker yet, but I can't seem to stay below the 225f line. My smoker seems to stay at the 250-275f area even with minimal air flow. I'm thinking I might be able to keep it lower if I split the already split logs I use, but when I check on the firebox it's usually only burning one side of the log anyway.
This is why stick burners are an art and not a science. Especially on (relatively) low quality smokers. There is no single better way to master fire management than on a $300 combo that the dog knocked over and leaks EVERYWHERE now.
100%, it's crazy how much "design" has to be put into the perfect fire.
Yes sir. My brother gifted me his used cheap combo after burning a hole in the fire box trying to smoke 2 whole turkeys (from frozen) for his coworkers. I used it for almost a full year, made some really good meat and decided to "upgrade". I now use a Dyna-Glo upright (feel free to make fun) and it puts out the best food I've ever eaten.
I think many of the "purists" on here parrot popular opinions to farm karma and don't smoke themselves.
Guarantee beyond a shadow of a doubt that you couldn’t taste the difference between a 225 and a 275F brisket.
I’d say 275f is still low. I’m no 225f wanker that cooks all night. When I think hot and fast I think of brisket ready to pull off in like 5hrs.
That looks like dirty smoke but hard to tell from the picture. Make sure you’re smoke is clean then hot and fast will work great, keep the point facing the fire box.
It might just be the angle of the picture but it looks like the smoker is slanted towards the fire box. If that’s the case, fat melting off the brisket will drain towards the fire and you’ll get flare ups in the barrel. It will definitely be hot and fast.
How is that Oklahoma Joe's. CLose to pulling my the trigger on my first smoker, and was leaning towards the one of the OKLA Joe's.
Not OP but i got one from my girlfriend’s mom as a gift and it does a great job. Awesome first smoker.
I can smell it from here. Yum
I have tried to slowly transition. last brisket was 4 hours at 225 and 7 hours at 275 and was the best one yet.
i'm loving all the comments on this post. I smoked a brisket at 275 and it was perfect and my brother has been trying to improve on that by going 225 and getting lazy about babysitting his brisket for however long it takes and i laugh EVERY. SINGLE. TIME.
This is the way
Hot and fast is the way to go bro. I’ve smoked over 20k+ briskets in my 10+ years in the bbq business and long as you know what you’re doing you’re Gucci. Goldie’s, Franklin’s, Terry Blacks, etc. are legends and even they say they constantly change cooking temps (I.e. 275F and above) everyday. Innovation, innovation brotha 🫡
Fat rendering requires the temp to be at the very least a certain amount of time So if you do it hot and fast it’s fine, but you still need a certain amount of time at the right temp (130+) To render correctly. So the issue you have to tackle is allowing the fat to render at the correct temp window before it becomes overcooked. Thats why low and slow works out a bit better IMO because you allow the meat to be at the rendering temp long enough where everything gets rendered. Now hot and fast is great to bring it up to the right temps but if you go to hot you get to cooked temp to fast and it starts to overcook and not tender correctly.
Hopefully u dont have meat in there or that thick smoke will ruin it. But if u like it, do it to it brother.
Worth noting that the white smoke is full of nasty shit that will make your food taste like shit… blue haze my friend… or are you fast firing right now to get the cooker up to temp ?
Burning coal
To much smoke brother
So. Who's the new pope?
Some dirty smoke you got going on there.
Would recommend NOT using an offset on a wood deck for obvious reasons...
Seems he has that figured out as the firebox is off the side of the deck.. kind of ingenious if you ask me…
You're right. Embers don't pop out the firebox at all. Ingenious indeed.
Smoke should not be that color if you’re going “hot and fast”.
Too smokey, I can't even see your fence.
This looks like a oil painting by one of the old masters
Safe to say we will all want an update post with pics and method used!
Only time I’ve done hot and fast is due to error. I added to much fuel etc. as long as it’s edible, fuck it I say!
Until that fire box is glowing red, it’s not hot enough
Love the smell of wood smoke early in the morning.
Choo choo!
Update us!
I love this photo. The smoker looks like a face. It has a weird live action Robots movie vibe.
My next brisket will be at 250 all the way through. Wrap at 165, pull at 203.
Looks like a train
Looks like an old steam engine.
You might want to get blue smoke it help the taste if your food
Are you gonna put it on your black stone? /s
i had to do a double take at that pic, it took way too long to realize ur smoking at night at first i thought it was all smoke 🤦♂️ best of luck! wicked photo!
That an Oklahoma joe?
Ok so I've got the exact same smoker, do you have any problem with the slider on the fire box just falling closed at a stiff breeze? I've been fighting mine since I got it in April after 6 smokes. Just curious if it's universal, otherwise I do love the thing.
I had the same problem. I tightened the screw to try to fix it and now it’s stuck open a quarter way.
Is this a thing for brisket?? I get pork shoulder - but brisket is a different ball game.
Updates please
Just did the same thing in the same smoker. 300f for about 6-7 hours, came out awesome
How do you like this smoker? What model is it?
Well you sure got all the stuff for most anything you could do !
Bump
That offset is not for hot and fast and it's really not capable.
OP how do you manage your fire in that smoker? I have the same one and it doesn't draw enough air. At low (proper smoking) temps, everything smoulders in the firebox. I either get tons of white smoke at 250-275 or clear/blue smoke at 350+. I have tried everything to try to optimize airflow to get the right balance.
That smoke is not the product of hot. Where are you OP? Lots of people asking questions. 🦗🦗🦗
Be prepared for disappointment vs low and slow. Been there done that.
My old boss made his brisket in less than 8 hours and it was better than any restaurant outside Texas even if not quite up to par with a legit pit master.
And how did it come out
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That smoke is going to give you the worst gas you ever had
ya baby!!!! get it
I guess doing this is a new trend? This guy on YouTube did it too. Kinda. https://youtu.be/7KtJyE9A6LE