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Can we talk about how "low and slow" gets treated like a religion in BBQ?
Had a cookout in my backyard in Macon three weekends ago and my brisket stalled at 165 for almost two hours, so I cranked the heat to 300 to push through. My buddy who swears by 225 looked at me like I committed a crime. Here is the thing though, that brisket came out with a better bark and just as tender as the ones I babysit all night at 225. This whole idea that you have to cook at one temp or you're not a real pitmaster feels like gatekeeping more than actual BBQ knowledge. Anyone else run hot and fast and get tired of hearing about it?
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