A
AndyDuncan
Guest
Not technically BBQ in the article, but seems relevant to our interests:
http://www.seriouseats.com/2011/03/...-day-simmering-brisket-meat-the-food-lab.html
Mr. Lopez ran some experiments on corned brisket and sous-vide cooking, in particular the time vs. temperature graphs and results should be a good start to some hot & fast vs low and slow flame warring (note of course that his temps are for sous-vide, so they're quite a bit lower than smoking temps)
http://www.seriouseats.com/2011/03/...-day-simmering-brisket-meat-the-food-lab.html
Mr. Lopez ran some experiments on corned brisket and sous-vide cooking, in particular the time vs. temperature graphs and results should be a good start to some hot & fast vs low and slow flame warring (note of course that his temps are for sous-vide, so they're quite a bit lower than smoking temps)