What does the term "low and slow" refer to in barbecue cooking?

The term "low and slow" refers specifically to the technique of cooking meat at low temperatures over an extended period. This method is fundamental in barbecue cooking, particularly for tougher cuts of meat, as it allows for the breakdown of connective tissues and the rendering of fat, resulting in tender and flavorful dishes. The low temperature helps to prevent moisture loss, which is crucial for achieving a juicy end product.

This technique contrasts sharply with high-temperature cooking methods, which can lead to a dry and less tender texture. Furthermore, the "low and slow" approach allows for the development of deep flavors, especially when smoke is introduced during the cooking process, enhancing the overall taste of the barbecue. Techniques that involve high temperatures or direct cooking do not align with the essence of this traditional barbecue method.