Do any of you guys ever smoke brisket in the 210 - 220 temp range? I cooked a 10 # one last weekend at 215, and although it took 21 hours to cook, it was fantastic. Did I just geet lucky?
With good fat content that temp will work but I have also have had problems with a brisket drying out. No two briskets are the same they are always an adventure.
Jim
The best brisket I've ever done was cooked in the 210 range for the first 10 hours, and finished at 225 (it was a 5-lb. flat that took 12 hours to finish!). I've pretty much decided that lower is better with briskets, but like Jim says there are a lot of variables so it may not work for you on a particular piece of meat.