Low and Slow always works or a myth?

[mikefinleyco]

The basic common rule for smoking seems to be low and slow (low temperature, long smoking time) = tender meats with a more smoky flavor.

Wondering if this is a 100% truism?

Are there any meats or cuts, be it pork, poultry, beef...where low temperature and long smoking actually is the wrong way to go and would produce a not tender, but tough result?

 

[BBQLUV]

In answer to your question Compare the recipes at https://www.traeger.com/recipes

 

[Slimpicker]

"low and slow" in the overall BBQ world has always stood to mean temps of 225 - 250 with stick burners and not in the 300s

Just because a Traeger gets as low as 160 - 180 doesn't mean that's the "low and slow" norm by any means outside the Traeger world. I know this didn't answer your Q about tender but all kinds of meat can be tender when cooked and 'rested' properly at just about any temp.

 

[mikefinleyco]

I'm wondering what the science is behind it.

Cooking a steak on a grill for instance, searing the steak first in a pan is supposed to help lock in the juices and makes for a juicier steak after the grilling, so the low and slow method seems contradicted in the grilling world.

 

[Big Man Dan]

I'm no expert but I think the low and slow method helps to make a tougher meat more tender by breaking down the connective tissues that make it tough. If the meat is already tender, like a nice steak, I don't think you need the low and slow method unless you want a smoky flavor too.

Someone will shred this since I'm really just guessing, so have it at

 

[davwhite]

I'm wondering what the science is behind it.

Cooking a steak on a grill for instance, searing the steak first in a pan is supposed to help lock in the juices and makes for a juicier steak after the grilling, so the low and slow method seems contradicted in the grilling world.

You are right in theory but some of the best steaks I have had are from the reverse sear method. I set the Traeger at 225 and cook until the internal reaches 110. Then I have my Grill gates set up on the gasser with a temp reading of 400 and on go the steaks for about 2 mins a side depending on final doneness. I usually go to around the 130 which is med-rare.

 

[GrillMeister]

Low & Slow is for fatty meats or meats with lots of connective tissue to render out which results in tender meat.

Hot & Fast is for lean meats as low & slow can turn them tough.

 

[midwest]

I've been cooking a lot of Tri Tip lately and always do a reverse sear low and slow on them. The butcher I get them from says he sees no difference when he does them slow or hot and fast. I keep wanting to try one hot and fast but always fall back on what I know works.

 

[GrillMeister]

I've been cooking a lot of Tri Tip lately and always do a reverse sear low and slow on them. The butcher I get them from says he sees no difference when he does them slow or hot and fast. I keep wanting to try one hot and fast but always fall back on what I know works.

Reverse sear is a different animal as you are only going low for a short time to bring the entire piece of meat up to temp for searing. It's a very good method for real thick cuts of meat and a Tri-tip can be pretty thick in some places. This is an excellent method to cook thick steaks and tri-tips so that the entire middle is cooked to your liking. It's hard to cook a 2.5" thick NY Strip or Ribeye and have it medium rare all the way through without reverse sear. You'll almost always end up with a steak with sections that are Pittsburgh Blue, Rare, Medium Rare, Medium and Well done.

 

[MDY]

The idea that searing meat locks in juices was disproved years ago by Harold McGee with the publication of "On Food and Cooking: The Science and Lore of the Kitchen". In it he showed that searing had no impact on whether juices were retained.

 

[Don G.]

Low and slow to me is: low means a cooking temperature that achieves a desired internal temperature. Slow means the time required to achieve a desired tenderness or quality of the texture.
These are interrelated. You can get a brisket up to 205 quickly with high heat, but go ahead, try to eat it...
It takes time to render fat and connective tissue.