I was in the low and slow camp for awhile. Even tried a couple of hot and fast butts and briskets, and wasn't at all pleased with the results (to be honest, brisket I just didn't know what I was doing). Decided to give it a shot again mainly because I was pressed for time, and both the butt and brisket turned out very good, and all in about 5 hours of cook time in the 325-350 range. I'm not completely sold that hot and fast is better than low and slow, but for the time savings alone, it's worth it to me.
Deep South GC36
Lang 84 Deluxe
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