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Time for a real fight: 225 is a dead tradition, better que at higher temps.

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  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9859
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
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    #16
    I know guys that cook briskets at higher temps and have higher temps when probe tenderness occurs.

    People were surprised how high Tuffy got his Wagyu. Two reasons:
    1. He gets some BIG briskets
    2. He cooks much higher than 225

    Comment


    • _John_
      _John_ commented
      Editing a comment
      That is something else important, and many mention 50 degree differentials on offsets, even more for big ones, for the lowest to be 225 then the max has to be at least 275 for an average closer to 250.

    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      A Jambo wouldn't be that siginficant, but that is definitely NOT the majority. Of course some prefer different temps for different foods.
  • DeusDingo
    Founding Member
    • Jul 2014
    • 1146
    • Madison, WI
    • Weber Q320 grill
      Masterbuilt Propane Smoker
      Maverick and thermo Pen thermometers

    #17
    John i am refering to a post by Pit Boss Chuck Roast on the Pit Barrel Cooker

    in one of the responses Pit Boss states:

    The hotter your pit, the higher your IT will be before the meat pulls.

    Comment

    • DWCowles
      Founding Member
      • Jul 2014
      • 9703
      • Smiths Grove, Ky
      • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

      #18
      Sounds like a clear case "If it ain't broke...Don't fix it" to me. I will stay with the 225-250 temps.

      Comment


      • fuzzydaddy
        fuzzydaddy commented
        Editing a comment
        I'm with ya! Not to say I might not test higher temps, but I've finally got a routine for my butts that works and it is 225 with 250 max.

      • _John_
        _John_ commented
        Editing a comment
        I think the most important thing is finding a method you like and sticking with it, good consistent results. I learned on 275 and just tried a 225 brisket and while it was good, it was personally one of my worst ones. NO MORE!
    • smarkley
      Former Member
      • Jul 2014
      • 1426

      #19
      On Franklin's Rib video number 2... it is right on the screen in big white letters -- 275



      Personally... I am pretty happy with 225 - 250 for ribs...

      By the way... what is that watery red sauce that Franklin is squirting on his ribs when he wraps them... anyone know?

      thanks...

      Comment


      • DWCowles
        DWCowles commented
        Editing a comment
        Apple juice or Apple cider
    • DWCowles
      Founding Member
      • Jul 2014
      • 9703
      • Smiths Grove, Ky
      • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

      #20
      Some people cooks at a higher temp because it's easier for them to maintain a higher temp than a low temp especially with a stickburner.

      Comment

      • Karon Adams
        Charter Member
        • Feb 2015
        • 1515
        • Chattanooga TN
        • Karon Adams
          Consort of the Flame
          Cooking is a Sacred Endeavour
          Big Poppa's Drum conversion
          Maverick wireless meat & grill thermometers
          Thermopen Instant Read Thermometer
          Pit IQ blower

        #21
        I am a weird person but I am not a huge fan of cooking competitions for BBQ. For good food, it is worth the time. Having said that, we have begun putting our butts on the night before and leave it to cook overnight. I usually spend 12-15 hours on the smoker. As the meat temp comes closer, I generally will give it some more air for the last few hours to climb over 200.

        One of my favorite magazines is Fine cooking. last issue they did an article on Cuban BBQ. hey were cooking at 325 for 6-8 hours. I suspect it is far more personal preference. objective standards of tender are hard to define.

        meanwhile, we have begun using pellets. I have a small cast iron skillet we fill with pellets, then wrap in a double layer od foil, and then poke a few holes in it. Then the charcoal pellets are set aside to use later in my bee smoker. My girls seem to like Hickory smoke, too.

        Anyway, my .02 FWIW.

        Comment

        • Karon Adams
          Charter Member
          • Feb 2015
          • 1515
          • Chattanooga TN
          • Karon Adams
            Consort of the Flame
            Cooking is a Sacred Endeavour
            Big Poppa's Drum conversion
            Maverick wireless meat & grill thermometers
            Thermopen Instant Read Thermometer
            Pit IQ blower

          #22
          HWMO bought me a maze for Christmas. However, it is pretty tough to keep a maze burning. so we went back to the skillet. But I use the maze for cold smoke. still looking forward to smoking sausage.

          Comment

          • David Parrish
            Founding Member - Pit Boss Emeritus
            • May 2014
            • 5042
            • Charlotte, NC
              • Slow 'N Sear Kamado (SnSK)
              • Lots of grills that work with Slow 'N Sear
              • LOTS of digital thermometers (my fav)
              • LOTS of accessories
              • Favorite Beer - Fat Tire
              • Favorite Bourbon - Woodford Reserve
              • Favorite White Wine - Cakebread Chardonnay
              • Favorite Red Wine - Yes, Please
              • President/Owner - SnS Grills

            #23
            Originally posted by DeusDingo View Post
            John i am refering to a post by Pit Boss Chuck Roast on the Pit Barrel Cooker

            in one of the responses Pit Boss states:
            OK there are two topics that people are talking about in this thread. The virtue of cooking at higher vs lower temps is the first topic. The second topic is what temp the meat needs to be at before it pulls. I'll address both separately.

            In a perfect world I think 225F gives the best result. If you're at competition and working towards a deadline a higher temp may give you the best results within the timeline.

            When cooking chuck roast for pulling you have to break down all of the connective tissues. That process takes time and it doesn't start until the meat gets in the 180s. If you cook at high heat your meat will go beyond 203F before it's had enough temp and time for the connective tissue to break down. At lower cooking temps the meat may spend hours going from 180F to 203F and might be super tender and pullable when it hits 203F.

            Comment

            • (fuzz)
              Former Member
              • Jun 2015
              • 57

              #24
              In his book Franklin says 275F is his go-to temp but that he actually runs his cookers at 285F--in other words 275F is to allow for temperature fluctuation on cookers he's unfamiliar with but 285F is how he cooks at the restaurant.

              I have had great results at a wide range of temperatures. What interests me more than cooking temperature is the effect of temperature fluctuations over the course of the cook. I have always tried to keep the temperature steady but, besides extending the length of the cook, does it really matter if the temperature is constantly swinging from 200-300F? Meat on a spit is cooked at a constantly changing temperature.

              Comment


              • _John_
                _John_ commented
                Editing a comment
                My uneducated opinion says it won't matter much, getting too high can obviously have an effect, but fluctuating from 225 to 300 won't do a thing. The outer quarter inch may in some small way be affected but that's it, the rest is so insulated the change has lesser and lesser impact the further you go in. I think you need to have the meat in a temp zone for a certain time and that's it, as long as the temp doesn't get so high it starts tightening everything up.
            • Jon Solberg
              Former Member
              • Jul 2014
              • 4819

              #25
              Has anybody seen my keys?. I need to start wearing those things around my neck for brisket sake!

              Comment


              • Jerod Broussard
                Jerod Broussard commented
                Editing a comment
                hehehehe....

              • smarkley
                smarkley commented
                Editing a comment
                behind the coffee pot

              • DWCowles
                DWCowles commented
                Editing a comment
                Dammit Jon Solberg look in your pocket! If you can't keep up with your car keys get yourself a bicycle 😂😂😂😂😂
            • Omega 3
              Former Member
              • Aug 2014
              • 1

              #26
              I live in Tucson, Arizona. It's hot and dry here and I'm beginning to think 225 results in drier brisket. Why is this the case? I think the low humidity sucks moisture out of the meat, so the longer it's in the smoker the longer time it is exposed to the dry atmosphere and more opportunity to dry out. Some of my best brisket has been cooked at 300, even 350.

              Comment


              • smarkley
                smarkley commented
                Editing a comment
                I see this is your first post... Welcome to the Pit, Omega!

                Do you use a water pan when you cook?
            • Usernamevalid
              Banned Former Member
              • May 2015
              • 144

              #27
              Last night's BBQ Pitmaster was a new episode. One of the meats was a brisket point, the second was Lamb. All three cooks were at 275.

              I agree it's all about the size of the piece of meat. A thicker piece is way more forgiving, and pushing the temp won't have tremendous ill effect. But on thinner cuts like ribs, I'd be afraid to go to high. That's reminiscent of grilling ribs at a higher temp and much faster and we all know how that works out.

              My rule of thumb is that if every bite of meat includes inside and outside, then the temp stays down. If the cut of meat allows bites of just the inside, like brisket or loin, I am more likely to push.

              Comment

              • Meatmeinstl
                Former Member
                • May 2015
                • 18

                #28
                Been playing with Hot and fast for competitions on my drum smokers. (I really like sleep) last brisket I did the flat was very tender and juicy but the point was tougher than hell. wondering if the low temp/ time is really needed to render the point.

                Comment

                • Ernest
                  Founding Member
                  • Jul 2014
                  • 3304
                  • Dallas, Texas
                  • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

                  #29
                  I used to fight with smokers to maintain a certain temperature......I stopped. I shoot for 225 but cook at whatever temperature the smoker feels like cooking that day. Meaning I'll catch the smoker temp on its way to 225, then I'll let be. Except chicken, has to be >350

                  I just can't be bothered.

                  Comment


                  • Medusa
                    Medusa commented
                    Editing a comment
                    I agree. Used to freak when the cooker was headed up to 250, but now I let it go anywhere between 225 - 260. Haven't had any issues with the final product.

                    --Ed
                • Mosca
                  Charter Member
                  • Oct 2014
                  • 3614
                  • PA
                  • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

                  #30
                  I was told by someone who has done thousands of pork butts that any temperature from 225* to 325* is fine, that the pork butt is very forgiving in that regard. Myself, I've stuck to what has worked for me, but if I ever needed to get one done in a hurry I would have no qualms about using a higher temp.

                  I've not had good luck with ribs at higher temps, though I have to say I might have taken those off too soon. I've seen rib recipes calling for medium temps, but I've never tried them.

                  Comment

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