A New Competition BBQ strategy...
 

I disregarded this team of competitive BBQers that do not slow cook meat, but smoke hot and fast.... UNTIL NOW!!! They just won their 4th Grand Championship in a sanctioned KC BBQ Society event. That's freaking impressive. Their team name is "Rubbin-It-And-Loving-It." They never start smoking before 7am the day of the judging. That means the meat is on the smoker no more than about 4-1/2 hours (including brisket), probably less. They say it's all in how they prep the meat. Man, I'd like to know their secret. It sure would save alot of time and charcoal/wood.

Is there a link to additional info on this team? I don't really want to google "Rubbin-It-And-Loving-It" from work.

Come on, that isn't standard practice at work?

Not that I know about. They are from Shawnee, KS. That's all I got. And yeah, I wouldn't google that from work either.

It would be nice to not have to get up at 5am to start a brisket for dinner.

Ed Mitchell does his ribs hot and fast.

I've heard of doing butts and brisket at 350 to 500 degrees foiled. Not sure if they are smoked for a short time before foiling or after at a lower temp. I read on the bbq forum that it can take as little as 3 1/2 hours for a butt at those temps. I like the long slow burn method though. More time for conversation and beer consumption.

How would you get drunk if it only took that long?

I know of a guy who does it this way also and I was SHOCKED when he gave me some of his brisket...it was some of best I've had. Also I remember an old episode on the Food Network where Bobby Flay used that method too...he didn't win the challenge but everyone loved his ribs. Interesting.

I would bet they are smoked the first hour (when 90% of the flavor is infused) and cooked in foil for the remainder of the time, but who knows? They emphasized the way they prep the meat. I've been running that through my mind and it has to be some way to tenderize the meat (especially brisket).

I slow cook my brisket and ribs in a crock pot the night before then smoke them for about 3-4 hours. Tender as hell.

Ok, found it. Basically, you cook the brisket unfoiled at 325 to 350 for an hour. then double foil it and cook another 1.5 hours at which time the internal temp should be about 190. Take it off the smoker and into a hot box (cooler) for 2 more hours. Slice. They talked about a guy named Myron Mixon that first started it, and he injected different things at different times during the process. That must be what they mean by meat prep.

I guess this makes sense. My mom used to do an oven brisket (flat only) at around 325 for several hours. The times used by this group add up to about what she used to do: 1+1.5+2 = 4.5 hours. Hers didn't have much smoke flavor (except maybe some liquid smoke) but it was extremely tender and not dry at all.

I'm guessing the 2 hour rest at the end is to allow time for the fat liquefy.

I'm already using foil on my briskets toward the end to bring the temp up faster and to keep 'em from drying out. I may try experimenting with hotter temperatures to speed things up. I don't think I'll go to the extremes used here. If I could eat 8 hrs after putting it on, I'd be good.

Interesting link...

http://www.thepickledpig.com/PPapps/...rankings25.cfm