Low and Slow Barbecue on a Gas Grill


When BBQ enthusiasts read “low and slow” our minds usually drift to images of deep smoke-blackened pits, seeping lazy tendrils of white smoke, as whole oak and hickory logs smolder beneath.

I mean, grills are made for searing burgers and dogs, or maybe getting some nice marks on a chicken breast or a thick steak…but they don’t do “barbecue”…right?

Well, I’m here to tell ya, you can get some amazing, mouth-watering, fall-off-the-bone tender, low and slow barbecue from your gas grill, too. You just have to change up your technique a little bit.

Why “Low & Slow”

High heat causes rapid moisture loss. Proteins in meat and seafood naturally contain a great deal of liquid, but as heat forces these protein strands to rapidly constrict, much of that moisture, is squeezed out, and meat becomes tough and leathery. Succulent, buttery pulled-pork becomes tender when the naturally tough collagen in the meat is converted into gelatin, with a minimum loss of moisture. This transformation occurs when the pork is cooked at temperatures between 225-250 (I get better results at 225) for 10-12 hours, hence the term, “low and slow.”

Personally, I would recommend using a smoking box to hold wood chips for the first several hours of cooking time, as well. There are many commercial varieties, but a clean tuna can, filled with non-resinous wood chips and wrapped in foil (with a few holes punched through the top) works just fine too.

Read the rest of this article, and get our recipes for my favoritelow-and-slow pork shoulder, bbq dry rub, and “dirty secret” sauce, here!

Perry P. Perkins is a Grilling is Happiness sponsored writer.

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