A friend who (as a proper Texan) swears the only way to cook brisket is low and slow. I being a transplant (worse yet a Yankee!) allow common sense to enter the fray and I swear by the high heat method. We frequently argue about who has the best technique for smoking a brisket. The other day I was asking him questions about his technique only to find out it is as follows: start the fire, put the meat on, make an attempt to stabilize the temps, and go to bed. He will then wake the next morning to find if the smoking gods were good to him or not. I then explained that I am constantly watching the temps and making slight changes to the vents to keep the temps as close as possible. He said that he simply doesn’t have the time to cook like this. (This gave me great argument fodder as I now refer to the low and slow method as lazy cookin) My question is: Is cooking a brisket defined by two methods (HH and Lazy
)? Or is it more on a slide between the two extremes? Ie.. Medium heat with changing up the foiling times and stretching the cook out. I have a tough time keeping the smoker at 350° top cracked and door slightly open and was wondering how to scale the cook to a slightly lower temp if I have plenty of time. Or are we bound by the two methods (understandably with slight variations) for the best results.
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