Houzz Logo Print

Long, Low and Slow.

14 years ago

They really mean it when "they" tell you to bbq long, low and slow.

I've been a smoker, sausage maker, jerky type person for years. Decades now that I think about it. (I'm 60 going on 12) Things have been OK to good, sometimes great. I've gone though different types of smokers, different fads, rubs, mops, sauces, cuts of meat.

About five? years ago I decided to get serious and nail this stuff, one dish at a time. So far I have side ribs and pork butt nailed. The rest; brisket, chicken, semi cured and cured sausages, etc. are coming along.

I started keeping detailed logs of what I did, the result. Do it again changing one thing only. Evaluate, adjust.

The one thing I can tell you is you can not cook a pork butt in under ten hours and have it turn out as good as it can be.

I'm going to break this up...

Here is a link that might be useful: Slow Cooking Science

Comments (9)