keodark
Knows what a fatty is.
- Joined
- Dec 11, 2015
- Location
- San Jose, CA
Hi all,
I've been slowing ramping up my cooks on my new MAK 2-star and loving the cooker so far. My ultimate goal, though, is to get good texas-style brisket. I'm trying to read/watch everything I can on the subject before diving in, and I'm left with two big questions:
1) What's the benefit of Low/Slow if Hot/Fast can achieve the same (texture & flavor) results? I'm willing to wait and spend the fuel, but I haven't seen anything conclusive on whether Low & Slow can produce a better end result.
2) If cooking on a pellet grill (like my MAK), is Hot and Fast really an option? Isn't a few hours at a high temp followed by a wrap going to severely limit the amount of smoke? Can a tube smoker actually make up the difference?
Thanks!
I've been slowing ramping up my cooks on my new MAK 2-star and loving the cooker so far. My ultimate goal, though, is to get good texas-style brisket. I'm trying to read/watch everything I can on the subject before diving in, and I'm left with two big questions:
1) What's the benefit of Low/Slow if Hot/Fast can achieve the same (texture & flavor) results? I'm willing to wait and spend the fuel, but I haven't seen anything conclusive on whether Low & Slow can produce a better end result.
2) If cooking on a pellet grill (like my MAK), is Hot and Fast really an option? Isn't a few hours at a high temp followed by a wrap going to severely limit the amount of smoke? Can a tube smoker actually make up the difference?
Thanks!