high and fast...sort of


 
D

DW Frommer II

TVWBB Fan
Well, this past weekend I broke with tradition and did a "high and fast" smoke. It wasn't as high and fast as I've heard some folks doing but it was fast enough.

I had two bone-in pork shoulder blade roasts and of about 5-6 lbs each. I bought them for 99¢ a lb so I figured I could afford to experiment. 24 hours ahead of time, I injected with apple juice and a little Worster sauce at about a half ounce per pound. Then I applied my rub.

I bought a flowerpot base and stuck it in on top of my old water pan. I filled the charcoal ring with a mix of new Kingsford and Lazzarri. Then I added a Weber chimney of lit.

I ran the temp up to 350° and put the shoulders on the top grate....fat up.

I ran the WSM at roughly 310°-320° although I did have one spike up to 339° no problem controlling temps really. I put the smoke to the meat heavy...almost constant smoke...until the meat hit 165°. Then I foiled with a little apple juice and vinegar.

The first shoulder hit 201° after five hours and the second after almost six hours.

I wrapped them in another layer of foil and in a towel and stuck them in a cooler for six hours.

At about six pm, I pulled them. They were still piping hot, and very, very moist. They pulled easily and the smoke ring was at least half an inch thick. The bark was not hard or crisp but it was there and very tasty.

I hope the following links work and you can see that high and fast works as advertised.

high and fast pulled pork
high and fast #2
 
I don't know where I read about this...I read and post to several BBq forums...but there is a whole "movement" towards high and fast. From what I have read and have gathered, it's kind of in response to a number of competition wins and good showings by a fellow name of Myron Mixon, if I recall correctly. Mixon is sort of famous for his high and fast briskets and butts....and his wins using that method.

No matter, the upshot is that brisket, chuck roast, butt, and even spare and baby back ribs can be sucessfully que'd in half the time or less and nothing is lost except perhaps the number of empty beer bottles you take back to the store the next day.

There is a lot to be said for just kicking back and taking 12-18 hours to cook a butt or chuck roast. Visiting with friends...

But for many of us not having to get up in the middle of the night and/or not having to postpone dinner until everyone is snarlingly hungry is recommendation enough...especially if the food is still moist, and tender and smokey. What's not to like?

Maybe it's just another option?
 
Myron Mixon competed in the "All-Star BBQ Showdown" on the 'Outdoor Living Network' last year. They're currently about halfway through replaying the episodes and I've been rewatching them.

He made a brisket in four hours if memory serves but of course they gave no details of temp or anything.

If I'm thinking of the right episode name it's being replayed again on 7/22.

Here's the episode listing:

http://www.olntv.com/nw/article/view/723/?UserDef=true&catID=79
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by DW Frommer II:
The first shoulder hit 201° after five hours and the second after almost six hours.


...The bark was not hard or crisp but it was there and very tasty.[/URL] </div></BLOCKQUOTE>

That's about right for the timing at those temps. I've done a few 5 lber's lately that have been done right around 5 hrs.
The bark thing is the only beef I have with this method of cooking. I never used to foil butts and the texture of the bark was way better. Next weekend, I'm going to try doing a high temp "speedy butt" without foiling. Hopefully it won't be too much heat so as to burn or dry out the outside of the butt. I want my bark back! I'll be interested to see how much longer it takes to get to 205 without the foil too.
 
I did do a semi-speedy butt w/o foiling last weekend, but I can only tell you that the bark was crisp and tasty (can't help but snitch a piece when it comes off the grate). I haven't even pulled it yet! It's sitting in a big ol ziplock bad in my fridge as we speak. I did so many other meats that I haven't gotten around to the butt yet.
I couldn't keep my temps up where I wanted them (275 was about it) and my 5 lb'er prolly took about 7 hrs. I'm going to reheat, pull and suace either tomorrow or Sunday and I'll let you know how it goes.
 
Did a speedy cook this weekend with foil. The highest I could get my temps was 320. Did four butts 3 smaller ones and one 9 1/2 pounder. Took a little over 5 hours. Pulled them off when the temps were 192. The smaller ones were done but the bigger one could have been left on longer. Let sit for two hours in the cooler. Plenty of juices left to put back on the meat. Good procedure if you're in a hurry.Things learned: One make sure that the feel is right on more than one section of the PB. Also, 320 is pretty hot make sure you have the right gloves.
 
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