Debate: Does low and slow always beat hot and fast for brisket?

I was talking to my buddy Dave after the Franklin BBQ competition in Austin last month, and he insisted that hot and fast brisket can be just as tender if you nail the wrap. He said, 'You're just scared of the fire.' But then I watched Aaron Franklin himself say low and slow around 225 is the only way to get that perfect fat render. Honestly, I've had some dry hot and fast flats at local cookoffs, but Dave's bold claim stuck with me. So what do you all think - is there room for both methods or is hot and fast a shortcut that cheats the smoke ring?

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bettym891mo ago

Dave's got a point that timing the wrap right makes a difference, but does the bark really set up the same way when you're blasting it at 300? You ever tried a side by side with the same cut to see which one actually keeps the fat from getting greasy?

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