So, why would you tie up your oven for six hours when you could just crank the heat and be done in one? Simple: patience is a virtue, and in this case, it tastes amazing.
By cooking low and slow, you’re gently coaxing collagen and connective tissue to break down into gelatin. That gelatin is what makes a brisket or pork shoulder so buttery it falls apart if you look at it funny.
Also, you get impossibly juicy results. Since the heat is so gentle, your food barely loses moisture. It’s like cooking with a safety net for your dinner.
