Tried a 14-hour brisket cook against a 6-hour hot and fast one last weekend

I smoked a full packer on my offset at 225 degrees for 14 hours, like I always have. My buddy did the same cut on his pellet grill at 300 degrees and was done in 6 hours. The difference was crazy. His bark was thin and the fat didn't render all the way, it was almost chewy in spots. Mine had that deep black bark and the point just melted. I know people say hot and fast works, but after that side-by-side in my own backyard, I'm sticking with low and slow. Has anyone else done a cook-off like this and had the same result?

2 comments

2 Comments

kai6021d ago

Honestly thought hot and fast was a solid shortcut. Saw a similar side by side at a friend's cookout last summer. Totally changed my mind, low and slow is just better.

kevin_wells4623h ago

My uncle tried to hot and fast a brisket for years. Always came out tough. @kai602, that side by side test is the real deal. It's like a lot of things in life, the shortcut just gives you a worse version of the real thing. You see it with instant coffee versus a proper brew, or a quick coat of paint versus proper prep. The extra time isn't a waste, it's the whole point. Low and slow wins every time because it actually works.

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