Cook with indirect heat
Set the BBQ or smoker so the food is not sitting directly over the main heat source. This gives larger cuts time to cook gradually without scorching the outside.
Low and Slow BBQ Guide
Low and slow is less about fancy gear and more about patience, steady heat and letting the outside build flavour while the inside becomes tender. This is the simple version.
Keep the heat steady
For many low-and-slow cooks, a steady moderate-low cooking temperature is more useful than constantly chasing tiny temperature changes. Learn how your own BBQ holds heat and avoid opening the lid every few minutes.
Build the bark
Season the meat evenly before cooking and let the surface develop colour and texture. Spritz only if the surface genuinely looks dry; too much moisture can slow down bark formation.
Wrap when it helps the cook
Wrapping is optional. Once the bark has set, wrapping can help a stubborn large cut push through the later part of the cook while holding moisture.
Cook for tenderness, then rest
Time is a guide, not the finish line. Large BBQ cuts can vary. When the meat reaches the tenderness you want, give it a proper rest before slicing or pulling.