What is the recommended cooking temperature range for low-and-slow barbecue?

The recommended cooking temperature range for low-and-slow barbecue is typically between 225°F and 275°F (107°C to 135°C). This temperature range is ideal for allowing tough cuts of meat, such as brisket or pork shoulder, to slowly break down their connective tissues and render fat, resulting in a tender and flavorful product. Cooking at these temperatures effectively balances cooking time and moisture retention, which is essential for achieving that characteristic low-and-slow barbecue texture and taste.

When using temperatures lower than this range, such as those found in the first option, cooking can take an excessively long time, resulting in potential issues with safety and texture. Conversely, cooking at higher temperatures, like those in the later options, while still acceptable for some grilling methods, would not provide the gentle, prolonged cooking process that defines low-and-slow barbecue. Therefore, the range of 225°F to 275°F is optimal for producing the best results in low-and-slow barbecue techniques.