I finally pushed back on the "low and slow is the only way" crowd at my Saturday cook

Alice Ellis · 2026-10-24T04:05:03.856747+00:00

Last Saturday at my cook in Waco a guy told my whole class that hot and fast brisket is just a shortcut for people who can't manage a fire, and half the group nodded along. I've cooked 40 briskets at 275 to 300 degrees over the last 2 years and they come out with better bark and juicier flats than anything I ever pulled at 225. At what temp does a brisket stop being "real BBQ" for you, or is that whole rule just something we repeat because our dads did?

Vivisector

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I finally pushed back on the "low and slow is the only way" crowd at my Saturday cook | BBQ Pitmasters - Vivisector