4 hours ago, weinoo said:
Interesting, thanks for that. Yes, Aaron Franklin is aiming usually for 275 F+, hence the 50 F difference is significantly prolonging cooking times ...
At the end the smoking process of cooking protein is the same as SV (or any low temperature cooking technique, at least from my viewpoint): maintain a longterm stable temperature environment, and wait until your internal temperature reaches its target. I think there is no magic involved (and yet you could envision Modernist Barbecue, with the first 500 pages dedicated to defining the term ...). The other variables, e.g. bark formation, "smokiness", mouthfeel, authenticity (?)... at the end determine where you settle for your conditions.
