Seems a popular technique now on the Competition BBQ scene is hot and fast cooks. I just watched a video of Harry Soo doing a brisket at 400°. I’ve tried doing ribs and pork butt at 300° or more, but end up with burnt edges, since the heat is coming up the sides, around the heat deflector. Harry uses Webber Smokey Mountain exclusively, where the coals are much further from the meat than on my BGE. Anyone here have any luck with these higher temps on a Kamado?
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No I bought my kj to do long slow overnight cooks. Tent the ends of your ribs with foil to keep from burning -
I did one on my BGEat 300 that came out pretty good, but I separated the point from the flat and cooked on two levels. I injected and wrapped.Comment
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I did these ribs at 275 recently. But my kamado is oval shaped so I'm on the indirect side. They came out great. I plan to keep trying hot and fast. Probably going to try a pork shoulder next and I'll be pushing the heat upward.
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My understanding is that on a kamado you don't get much thin blue smoke above 350. Anybody have any experience with getting good smoke flavor doing hot and fast on a kamado?Comment
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Anything I can do in an oven, I can do in a BGE indirect. Flawlessly. High temp baking etc is just no problemo.Comment
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My problems with brisket on my kamado are well documented. With low and slow I don't get bark. I just finished Aaron Franklins book and smoked a brisket at 280-290. It' the best I done yet and quite good. I would be concerned about going to 400 for fear of bringing it to temp so fast that it would tighten up and loose moisture. I'm certainly no expert.Comment
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Harry Soo, (check out his videos on You Tube if interested) cooks the brisket at 400 on the WSM only to achieve the desired color (bark) then it's wrapped until tender, usually more than 200. I wonder if this method is popular on the competition circuit because it yields the best meat or it allows them to get more sleep....LOLComment
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