Cookin’ n Smokin’ Texas BBQ by TAMU

April 30, 2018

With barbecue, “low and slow” is often the description that best describes the cooking process.  “Low and slow” is important because cuts such as briskets and pork butts are large and need to be cooked at lower temperatures (200 to 250°F) so that the outside portion does not get overcooked while waiting for the proper internal…
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