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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?
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oscarwilliams6mo 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.
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morgan_jenkins905mo ago
Oh wow, @oscarwilliams, your cousin might want to check his temps - a 300 degree offset is actually pushing it even for hot and fast, most folks I know top out around 275 for that method. The bark gets that crunchy texture from the higher heat pulling moisture out faster, but it's definitely a tradeoff on tenderness.
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hart.zara6mo ago
Exactly, it's just a different tool. Why gatekeep a good result?
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