Chicken 3 hours and a roll across a hot grillGizmo_Rick wrote:Chicken - 2 hours
Ribs - 4 hours
Butt - 8 hours
Brisket - whatever it feels like … usually about 8 hours too
HnF lets you get more sleepEl Gato wrote:is there advantage to either way???
250 is my target cut off for low and slow. If I am cranking ribs, butts or brisket above 250 it is because something has gone wrong and I am running out of time. Also known as the "this just aint gonna be right but it can't be served raw" cook.capt j-rod wrote:what is the number difference where hot and fast becomes low and slow?