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Serious question, does anyone else think cooking brisket hot and fast ruins the whole point of being a pitmaster?
Last Saturday I ran two 14 pound packers side by side at my place outside Waco, one at 225 for 14 hours and one at 325 wrapped in butcher paper that finished in 6, and the fast one came out just as tender with better bark. Everybody in my circle keeps saying low and slow is the only real way, but I fed both to 11 people and 8 of them picked the hot and fast slices without knowing which was which. So am I wrong here, or are we all just repeating what our granddaddies did because it is what we know?
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reese_lane292h ago
My uncle swore his offset smoker was the only way and then lost a blind taste test to a guy with a pellet grill at the church cookoff (he still brings it up every Thanksgiving). Funny how our taste buds don't care about tradition as much as our pride does.
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