Is the whole "low and slow" thing getting overhyped these days? I used to think you had to baby a brisket for 12+ hours to get it right, but lately I've been seeing guys running hot and fast (300-325 range) and pulling off bark that looks just as good in half the time.

I tested both methods on two identical 12 pound briskets last weekend, and the hot and fast one actually had a better smoke ring despite only taking 6 hours. Has anyone else made the switch or am I crazy for ditching the traditional overnight game?

2 comments

2 Comments

the_oscar1mo ago

Yeah @blake_black47 hit it right. That "get to sleep" part is the real game changer. Been noticing this same pattern everywhere lately. People clinging to old rules just because that's how grandpa did it. Same thing happened with my buddy who swears by handwashing his car every weekend. Then he tried a touchless car wash once and it came out just as clean in ten minutes. He was mad he wasted all those Saturdays. Low and slow used to be the only way because smokers couldn't hold temp steady. Now with better gear hot and fast just works. Same deal with sous vide vs traditional roasting. People just hate admitting something easier might be just as good.

blake_black471mo ago

nah you're not crazy, the smoke ring thing is more about how fast the surface gets hot enough to lock in that color than how long it cooks. the low and slow purists will fight you on it but i've been running hot and fast on packers for like two years now and the texture is just as good, plus i actually get to sleep before a party instead of babysitting a smoker all night.