So low and slow has no benefit? Why have we been encouraged to smoke low and slow in the first place?
Common sense tells me that the internal temp is most important and that it shouldn't matter how it gets there, so why do pit masters in competition go low and slow? Seems like they could use a little extra time getting their meats ready for the judges as they always seem to be running out of time at the end of their cooks and that's where mistakes are made in desperation.
Randy,
I don't know about low & slow having no benefit Randy. I would think that cooking a tenderloin or even a loin hot & fast wouldn't produce nearly as tender meat as low & slow. Also, a fast cook time on a cut of meat that cooks quickly (even at low & slow) would have way to little time in the smoke. And I like LOTS of smoke.
Gary