- Joined
- Jan 3, 2014
- Location
- Detroit michigan
Definitely not my experience at all. What exactly are you seeing as a difference that you don't like?
Hot gives such a small window of perfection. As little as 15 min. The key to cooking hot is a loooooong rest. Often this step is missed or botched. Cooking hot to start (an hr or 2 low at first to kick of that smoke ring) renders fat and gets the bark reaction going. Finished at a lower temp gives a large timing window and a lower internal temp. You would be amazed how moist a slice of flat can be with a finish temp of 195. Near fall apart tender too.