Everything I read usually states "cook the x meat for y hours at z degrees". Is there any merit to using different temps through different stages of a cook?
Can you for instance use a high heat to get your meat to the 140 to 160 degree mark and then lower the heat to allow the collagen to slowly melt? Can you increase the heat to charge through the stall (I guess that's essentially what you are doing in a Texas crutch)?
Just wondering if this is ever done or if it simply tastes better to slow the cook down as much as possible.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
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I do occasionally. I will up the temp often for chicken or turkey to blast the skin a little more crispier (to avoid having to sear it, with the crazy flames and all) if I think it needs it. I'll also use my kettles as a power cambro and lower the temp when doing butts, brisket, or chucks- after they get to temp and when they're wrapped, I'll drop the temp to 170-180 or anywhere near there and let that be the cambro. Saves a lot of mess in the cooler with towels. And yes, absolutely you can up the temp to power through the stall. Don't be afraid to take butts up to 300 or more during the stall!
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