Technique
Low and Slow
Cooking large, tough cuts at 225-275°F for many hours to break down collagen into tender, jiggly meat.
The defining technique of American BBQ. At low temperatures sustained over hours, the tough connective tissue (collagen) in cuts like brisket, pork shoulder, and ribs slowly converts to gelatin, producing the tender, juicy texture that defines great BBQ. Hot-and-fast cooking on the same cuts produces tough, dry meat.
Why it matters
It's the difference between a $20 brisket that costs $20 worth of beef and a $20 brisket that tastes like $80 worth of beef.
Related Terms
The Stall
A frustrating plateau where meat temperature stops rising at 150-170°F as moisture evaporates from the surface.
Collagen
Tough connective tissue in meat that slowly converts to silky gelatin when cooked low and slow.
Snake Method
An arrangement of unlit charcoal in a C-shape that burns slowly for low-and-slow cooks on a kettle grill.
Used In These Articles
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