High & Fast Vs. Low & Slow
let the debate begin: I am cooking a couple briskets and a pork butt this weekend, (around 8-9 LBS Respectively). I am contemplating on trying a faster method higher heat (myron mixon), faster cook as apposed to the typical low & slow technique we all have come accustomed to. Feedback Please...?
High On The Hog BBQ: Frederick MD.-- Backwoods Party, 22.5 Weber Kettle, Modified ECB