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Hot & Fast vs Low & Slow: When to Use Each

By Steven Raichlen, 5-time James Beard Award-winner and Barbecue Hall of Famer The Big Kahuna Barbecued Packer Brisket
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Looking for the best way to tackle your next brisket, ribs, or pork shoulder? It often comes down to time and texture. Hot & fast gets you to the table sooner with bold bark, while low & slow builds that classic, melty tenderness. Here’s how to choose the right path for the cut—and your schedule.

When it comes to cooking brisket, three words have been the credo of the barbecue community for decades: “low and slow.”

In other words, cook it at a low temperature for a long time to render the brisket fat and convert the tough collagen to tender gelatin.

When Texas Monthly barbecue critic Daniel Vaughn wrote about pitmaster Roland Lindsey’s “hot and fast” method at Bodacious Bar-B-Que in Longview, Texas—incidentally, the first place I ever experienced Texas barbecue—it sparked plenty of conversation in the barbecue world.

How to Make Brisket

If you could really cook a respectable brisket in 3 hours, why have so many of us endured predawn wake-up calls or overnight smoke sessions.

Well, the controversy reached Barbecue University recently, so we asked our Test Kitchen Director, Steve Nestor, to put it to the test.

Hot and Fast vs Low and Slow

In a nutshell, the hot and fast method calls for cooking a full packer brisket at 400 degrees instead of the traditional 250. The supposed secret is to rest the brisket in an insulated cooler for at least 2 hours to allow the meat to relax.

We used a Weber kettle grill set up for indirect grilling. (Most smokers don’t get that hot.) We fueled it with Fogo Quebracho charcoal and added my cherry chunks to generate wood smoke.

Hot and Fast vs Low and Slow

We seasoned the meat with my new Texas Brisket Rub and cooked it unwrapped to an internal temperature of 160 degrees. Then we wrapped it in unlined butcher paper and continued cooking it to an internal temperature of 205 degrees. The total cooking time was just north of 4 hours.

I confess: I was dubious. The internal temperature may have been right, but the brisket sure didn’t feel right. It flunked the “bend” test (lift it under the center and watch the ends bend downward) It lacked the “jiggle” I associate with a properly cooked brisket.

We rested it in an insulated cooler for the prescribed 2 hours. Much to my surprise, the meat softened considerably during that time, and when we cut into it, we tasted not a top tier brisket, but a respectable second flight.

Hot and Fast vs Low and Slow

The Results

The flat was a bit tougher than a low and slow brisket, but it would be OK thinly sliced on a sandwichh.

The point was moist and succulent. You could see the white intramuscular fat (which in a low and slow cook would melt out), but the mouthfeel was luscious the way a brisket point should be.

Both parts had a well-defined smoke ring and pronounced smoke flavor.

Bottom line: You wouldn’t mistake a hot and fast brisket for meat smoked low and slow the traditional way. But if you’re crunched for time, the hurried up version is a lot better than no brisket at all.

There’s no one “right” way—only the way that fits your cut, cooker, and clock. Master both methods and you’ll cook with confidence year-round. Ready for a deeper dive? Explore our brisket tutorials and step-by-step techniques across Project Fire and BarbecueBible.com.

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Hot & Fast vs Low & Slow: Frequently Asked Questions

When should I choose hot & fast over low & slow?
Use hot & fast when time is tight, your cut is smaller, or you want a punchy bark with a firmer slice (e.g., brisket flats, smaller pork butts, ribs in a pinch). Choose low & slow for large, collagen-heavy cuts when you want maximum tenderness and render.
What temps define each method?
Low & slow: typically 225–275°F with steady smoke. Hot & fast: roughly 325–400°F with controlled smoke. Both benefit from a rest to relax the meat and redistribute juices.
Does wrapping change which method works best?
Yes. Wrapping (foil or butcher paper) can speed the cook and soften bark—useful for either method once the color you like is set. Paper preserves more bark; foil is faster and juicier but softer on the exterior.
Which cookers are best for hot & fast vs low & slow?
Most smokers and grills can do both. Pellet grills and kamados hold low & slow rock-steady. Kettles, drums, and offsets can swing hotter for hot & fast—just manage airflow, fuel, and distance from the fire.
Will hot & fast taste smoky enough?
It can. Use well-seasoned wood, steady airflow, and clean combustion. Shorter cooks mean less exposure, so choose stronger woods (oak, hickory) or slightly heavier smoke early on, then rest well to round the flavors.

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