Low ‘n’ Slow
A method of bbq. By keeping the heat low, under 275°F and usually closer to 225°F, the fats and collagens melt away, making the meat much more juicy and flavorful. If you heat it up too much and the proteins get bunched up in a knot when the meat is tough or chewy. Cooking low ‘n’ slow means you usually do not have to turn the meat over because it is not exposed to direct heat.
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