Showerthought: My buddy said 'low and slow' is just a crutch for bad fire control

We were arguing about my brisket and he said if I really knew my pit, I could run it hotter and faster without drying it out. That stung because my last cook at 275 degrees did turn out pretty good, but I always just followed the old rule. Has anyone actually tried a hot and fast brisket that didn't turn into shoe leather?

2 comments

2 Comments

oscarwilliams4d ago

My cousin in Austin swears by hot and fast for his catering business. He runs his offset at 300 degrees and wraps in butcher paper after the stall. Says it saves him 4 hours on a 16 pound packer. The bark is definitely different, more crunchy than chewy, but his customers keep coming back. I wouldn't call low and slow a crutch, it's just the classic way. If your brisket at 275 was good, you're already proving your buddy wrong.

hart.zara4d ago

Exactly, it's just a different tool. Why gatekeep a good result?