Low and slow isn't always right — here's when to turn up the heat.
| Meat | Best temp |
|---|---|
| Brisket, pork butt, ribs | 225-250F (low & slow) |
| Poultry | 275-300F (crisp skin) |
| Beef roasts (tri-tip, prime rib) | 225F then sear |
| Sausage, fish | 200-225F (gentle) |
Tough, collagen-rich cuts (brisket, pork butt, ribs) love 225-250F to break down slowly. Poultry needs 275F+ or the skin turns rubbery. Hot-and-fast (275F+) on tough cuts works too and saves hours with minimal quality loss.
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