Define Low 'n Slow

SaintJohnsEgger · September 2018

I'm curious as to how you guys (generic Souther term) define Low 'n Slow.

I always thought that it meant around 225 but I have seen others do videos and posts where they seem to think that 275 is Low 'n Slow. But a lot of people think 300 is Turbo (another term that isd ambiguous and shouldn't be confused with Teebow).

On I side note: I'm amazed at how much the pit temp can drop when you put 10 lbs of cold brisket on the grate.

What do you say?

JMCXL · September 2018

For me a LS would be 250, but if my egg like to sit at 275 for 16 hours doing a brisket then that’s my LS. I have not Turbo a brisket yet. I am sure we will see a few options on this. Bottom line for me I do what I have success with and what my egg likes to hold for a long time, which produces a great piece of meat. A side not I am from NJ and we am not Southern

SaintJohnsEgger · September 2018

@JMCXL Thanks. It was your recent video that prompted the question along with the need to go low and slow on my brisket.

I screwed myself up. When I first started I chased temps and I was constantly changing things without giving the Egg time to react and settle in. So I bought a FlameBoss which is a great tool. I could hold any temp I wanted but it became a crutch. Now I'm determined to learn to go without the electronics so we will see if I screw this brisket up or not.

Right now the pit is at 243 and slowly climbing but that was after dropping to around 200 when I opened it and added the meat. I'll wait and see where it settles in before adjusting anything again.

YukonRon · September 2018

My low and slows are 225F grate temp, indirect, raised, in my XL.

RedSkip · September 2018

Below 300F on the dome.

JMCXL · September 2018

RedSkip said:

Below 300F on the dome.

Good point the dome temp!!!!

jtcBoynton · September 2018

Used to be around 225º. Got pushed up to include up to 250º. 275º is a great temp to cook at, but it should not be considered low and slow. Call it moderate. The Moderate range of 265-300º is a great range deserving its own name. There is more than Low and Slow and Turbo.

pgprescott · September 2018

Anything under 300

GrillSgt · September 2018

250 dome or less.

gdenby · September 2018

When I started Egging, most folks said 250F was the target temp. It was generally noted that because the Egg tended to retain moisture better than metal cookers, the lower 225 was not needed. That was good, because a fire that produced a dome of 225 was quite small, and could go out.

I don't like the results from "turbo" as much, cooking from 300 - 350. I tend to go w. 275 at this point. Shaves a little time off, and can make any outside fat a little crisper.

The background for this is that the meat for 'Q needs to be around 180F IT so the collagen breaks down to gel. But if the outside of the meat sheds too much moisture, the smoke flavors can't migrate inward.

SaintJohnsEgger · September 2018

Thanks @gdenby

I like the way you broke that down. I'm 6.5 hours into a 10 lb brisket. Temp has climbed as high as 318 after opening the dome but it is currently at 280 grate temp and the meat is at 198. Seems a little early but like they say, the cow is driving this.

dharley · September 2018

pgprescott said:

Anything under 300

+1 on under 300. Eight plus pounds of protein cooked at a temp under 300 for 8 plus hours is, IMHO, low & slow. My egg settles at 270*, so that's my low. I don't think drawing lines in the sand makes for better cooks or cooking. The end result is all that matters, so have fun. Cook the way you want and enjoy your food.

Terrebandit · September 2018

I'm in the less than 300 camp.

unoriginalusername · September 2018

I got really good at setting up the egg to hold 200-210 for about 18 hours (shoulders and brisket) until I realized I could get just as good if not better in half the time at 272

JohnInCarolina · September 2018

I tend to define this by how many beers I can comfortably drink while the protein is smoking.

Define Low 'n Slow

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