BBQ Pitmasters ?

Discussion in 'General Discussion' started by stevetheteacher, Jun 6, 2015.

  1. I am watching a marathon of "BBQ Pitmasters" and have a question. Why do they use a higher temp. internally and externally than what is often recommended here and in books?

  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Well for one they're dealing with tight deadlines. They need to be able to turn in on time. For another thing there are many (myself included) who feel they get a better result using higher heat on certain meats. Chicken is an obvious one, as the skin will be very rubbery at lower temps. Brisket and pork butts are others that I like to do at higher temperatures. Less moisture loss, better crust, and very predictable cook times are some of the benefits I've found.
  3. rc4u

    rc4u Fire Starter

    many times they dont have the luxury of time to prep and cook like we do...

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