When it comes to building flavor, low and slow is the way to go. Great things take time, whether you’re simmering a homemade pasta sauce or smoking brisket. And in the case of brisket and some other meats, you will likely be spending the better part of the day smoking that piece of meat. The reward for this hard work? A true smoky flavor that comes from cooking with live fire, and a melt-in-your-mouth texture.