Will new Hot & Fast recipes work at lower temps?

Hi Bill-
I got your book and am really enjoying reading through it.  I also bought your other book years ago.  I had a quick question for you….  will your recipes and processes from your new book work fine with lower temps?   I only get to compete once a year and it’s gut wrenching to spend all that time trying to do it right only to be at the bottom of the list.  I hope that this will help me make some changes.  I will be doing my “annual” try in march here in my hometown of Bainbridge, GA.  They have a huge contest here so hoping for big things.
thanks again for  your materials!
chuck

Boston Butt

Boston Butt
 
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This is a quick guide on how to smoke a Boston Butt. Of course, there are more detailed instructions in the eBook on how to cook competition quality pork.
Author:
Ingredients
  • Your favorite rub.
  • Boston butt.
Instructions
  1. Apply your favorite rub.
  2. Place on smoker or grill at 250 deg set up for indirect heat.
  3. Use a temperature probe on a wire like the ones we sell in our BBQ Store at www.bbq-book.biz or just use one of those instant read thermometer probes to check for doneness toward the end of the cook.
  4. Boston Butts are done when the internal meat temperature reaches 195 Deg. Just as a guide, they should get done in about 1 to 1.5 hours per lb.
  5. Let rest for 1 hour lightly tented with foil and then pull meat discarding bones and fat.
  6. Toss with some of your favorite sauce and you’re ready to eat.

 

Rotisserie Chicken done the right way

Rotisserie Chicken done the right way
 
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If you want tender, moist rotisserie chicken with bite through skin, you have to slow roast it for about 4 hours. If you do it at high temperatures in one hour, you'll end up with burnt skin usually rubbery.
Author:
Recipe type: Main
Cuisine: American
Ingredients
  • One or two whole roasting chickens
  • Your favorite rub
  • Herbs to stuff in cavity
  • Butcher's twine
Instructions
  1. I use a Weber charcoal grill with the rotisserie ring.
  2. Get a chimney of coals lit.
  3. Apply some rub to the cavity and areas under the legs.
  4. Throw some herbs in the cavity like lemongrass, rosemary, lemon, etc.
  5. Truss your chicken and apply some more rub.
  6. Load it on the spit.
  7. Lay down a line of lit coals under where the spit will be.
  8. Insert your spit and start the motor.
  9. Leave the lid off.
  10. Every hour, throw on some more unlit charcoal under your spit.
  11. Done in 4 hours.
  12. For more details, watch the video at http://www.bbqsuccess.com/rotisserie-chicken/

 

Bacon smoked brisket flat

Bacon smoked brisket flat
 
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Choice grade brisket flats like you can get at your local grocery are very hard to keep moist. Injecting with bacon grease is the only way I could keep them moist.
Author:
Recipe type: Main
Cuisine: American
Ingredients
  • Bacon
  • Warm bacon grease
  • Brisket flat
  • Your favorite rub
Instructions
  1. Simply inject as much warm bacon grease into the brisket flat as possible. Apply your rub. Use one with not too much sugar. Smoke at 250 deg F until internal meat temp is 195 Deg F. Another thing you can do is lay strips of bacon on top of the brisket while cooking. If you do this, do it after one hour of smoking to allow some bark to develop and get some exposure to smoke. Then lay your bacon on the brisket for 2-3 hours. Remove bacon and eat. You can also use a small rack to lay your bacon on and then just lay the rack on top of the brisket.

 

Easy 303 Ribs

If you have a lot of ribs to cook and you don’t want to mess with foiling, saucing, etc then this is my “go to” recipe for simple dry ribs.

Easy 303 Ribs
 
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Author:
Recipe type: Main
Cuisine: American
Ingredients
  • St Louis cut spareribs
  • Your favorite rub
  • Optionally full slabs of spares or Loinbacks
Instructions
  1. Remove membrane from back of ribs.
  2. Then simply apply your rub 15 minutes before smoking and smoke at 300 deg F for 3 hours. If you have a smoker full of ribs (a lot of meat) add a little time (30-60 min).