Low and slow is the hallmark of barbecue. It is cooking at a low temperature using indirect heat. Barbecue typically uses larger pieces of meat (whole hog, Boston butt, picnic shoulder, beef brisket). The meat would be overcooked on the outside to reach the proper internal cooking temperature, so longer cooking times at low temps are called for here. The longer cooking time also helps break down the fibers in tougher cuts resulting in tender meat.
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