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Which meats/cuts best for low-n-slow?

Hub
Hub Posts: 927
edited November -0001 in EggHead Forum
Hello All,

I really like to do low-n-slows on Sundays. An afternoon on the back deck .. ballgame playing on the tv .. cold beer in hand ... great supper cooking on the egg. :)

Most of the time my Sunday cooks are usually ribs, briskets, or maybe a turkey breast now and then. Well, I'm in the mood for something different. Can some of you pros tell me your favorite low-n-slow meats/cuts? If you don't mind, please include if you cook it direct or indirect, and at which temp along with approximate cooking time.

I'm ready to head to the store to cook for tomorrow, but just don't know where to turn. :silly: I very much appreciate the suggestions.
Beautiful and lovely Villa Rica, Georgia
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Comments

  • Bacchus
    Bacchus Posts: 6,019
    Pork Butt of course. :)
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  • skihorn
    skihorn Posts: 600
    If you are interested in splurging, try a Prime Rib roast. For Memorial Day I did mine at about 260 dome (indirect) and it took about 4 hours if I recall. Pulled it at 120 internal and it was a very nice rare which I like. Next time I may pull closer to 125 for the the more medium rare tastes of the wife and kids. Whatever you pull at it will rise several degrees while resting.

    You may have to call your butcher ahead of time to have one ready.

    Freddie
    League City, TX
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  • SoDakEgger
    SoDakEgger Posts: 122
    Anything that is tough when you cook it quickly is a low and slow candidate. Pork shoulders are good. You might want to delve into the world of pot roasts and short ribs.
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  • Eggscriber
    Eggscriber Posts: 276
    I know this isn"t exactly low and slow, but I do enjoy cooking wings on a wing rack. They take me about an hour and a half. I do mine indirect low at around 225 with some wood chips and slowly raise the temp to finish at 450 so the skin gets crispy and tastes like bacon. I enjoy this if just a few poeple are coming over...

    Otherwise, what about a leg of lamb?
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  • Kokeman
    Kokeman Posts: 822
    Pork steaks are a common choice around here. They are pork butt sliced into 3/4 to 1 inch thick. I cook them indirect with hickory chunks at 250 for about 2 hours then put them in a pan of BBQ sauce and simmer for 1 or 2 hours at 200 to 225. If I simmer on the egg I cover with aluminum foil.
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