Inthewoods
Quintessential Chatty Farker
- Joined
- Apr 11, 2016
- Location
- Idaho, USA
Ah chit....
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[emoji1787][emoji1787][emoji1787]What are your thoughts on white bread?
What are your thoughts on white bread?
Exactly! I can't imagine telling someone "this is the only way to cook" I don't approach any situation in life that way. Even at work "this is what has worked for me in the past" If that can help someone out-fantastic! If they can take it, twist it, and give me a way to improve (be it food, or at work) then even better!
'my way is the best way, your way is wrong' has always just sounded so ignorant to me (and I make a LOT of ignorant statements)
Many folks' smokers (pellet for example) dont produce smoke at high temperatures, so lower cooks are the rule for them.
As was stated earlier, pork butt has a wide window to have them come out great so they darn near come out great regardless. Trickier cuts like brisket and ribs aren't so easy at temps approaching 400.
Today I done a 9 lb pork butt at 375 degrees and it came out absolutely tender and super delicious. It took right around 4 hours to do a full cook. why do people waste their time staring at a cooker for 18 hours? Really think about that. Not to sound like a jerk but let's go over this one more time: why do people sit there and waste their time staring at a cooker for hours on end and getting average results? Even overnight Cooks using insulated cookers with temperature controllers fans and all that you might as well just get up early and do hot and fast and be able to monitor your Cooks versus hoping like hell something doesn't go wrong while your asleep. I also threw two baby back ribs on the cooker doing this hot and fast and was able to get awesome ribs in right over 2 hours. all this delicious food was cooked without swatting at flies and going through a case of beer just to get through the cook. To me, low and slow should be banned worldwide
#JustSayNoToLow&Slow
A matter of preference.
I'm in the low and slow, no foil, sauce on the side group. :grin: