low and slow

I just got a new to me assassin 17 gf. I will do my first ever cook on a gravity fed tomorrow. I like to hold my briskets for a few hours after cooking. What is a reasonable low temp that the assassin will hold steady at? Ideally I want 140 degrees. How does it respond if you are smoking at 250...

Hey all, been a fan of the forum for a while, but this will be my first post. I've had my 18" WSM for a while and have been pretty happy with it, but I finally decided to invest in a blower for those longer overnight cooks. After doing a lot of research (and finding out the PartyQ had been...

I have been wanting to give this a shot as the shoulder is always cheaper than the belly around here and it just plain sounds so good. I started off getting a couple of slabs of shoulder nice and trimmed about the thickness of belly bacon. Three pounds between the two. Into a gallon sized...

Hey all. First time posting here. Thought this was something you may all enjoy...or not...haha. I was playing around and came up with these. I call them "Martian Eggs". Little egg-sized avocados stuffed with egg yolks, encased in sausage and wrapped in bacon. Smoked with apple at 240° on the...

I haven't been around here much lately but thought you might want to see my latest low n slow toy, it's an asado cross. I've found out that cooking a whole 21kg lamb 'gaucho style' tied to a cross over open fire for 12 hours is one way to engage with your neighbours! The crowd...

I have a UDS that will stay fired up for at least 17 hours at 225-245. I have a 15lb UDSA Prime brisket in my refrigerator. Low and Slow will take about 20-22 hours, which is longer than I have run the UDS. I can fuel up my "Old Leaky" to finish the last 3-6 hours OR I can try a mid-cook...

Thanks to everyone who helped me in my previous thread (see below). http://www.bbq-brethren.com/forum/showthread.php?t=169388 I've updated it with photos in case anyone else fancies doing the same cut of meat.

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...?