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View Poll Results: What Temp do you BBQ Beef Brisket at.
190 1 2.33%
200 1 2.33%
210 1 2.33%
220 / 225 26 60.47%
240 / 250 9 20.93%
275 / 290 3 6.98%
300 and up 0 0%
Slowly increases from 190 to 250 2 4.65%
Voters: 43. You may not vote on this poll

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Old 10-28-2005, 06:41 AM   #1
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The internal temp is the only real consideration. WM
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Old 10-28-2005, 07:24 AM   #2
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I'm in the 225-240 range, but I wouldn't get to upset at 250 so I'll go 240-250. But again, I find myself agreeing with WM, internal temp is more important.
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Old 10-28-2005, 07:36 AM   #3
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Quote:
Originally Posted by Bruce B
I'm in the 225-240 range, but I wouldn't get to upset at 250 so I'll go 240-250. But again, I find myself agreeing with WM, internal temp is more important.
I agree to a point. But either a too high or a too low pit temp can effect your finished product regardless of your desired finished internal temp. How fast or slow you get there will effect the finished results regardless of your desired finished temp. Too fast from a higher heat you may not have as tender of a finished product you'd like. Too slow from a lower heat, you risk drying out. If I can get the pit temps to stay between 220 and 260, I don't worry about a thing. I'd prefer the lower end of that scale. But any lower or higher than 220-260 causes me to make adjustments to the intakes. Just my .02.
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Old 10-28-2005, 08:14 AM   #4
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Hey Blaze where from in northern Calif??
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Old 10-28-2005, 09:43 AM   #5
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The whole range listed can be used, but technique will change if your at the bottom or top of that range.
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Old 11-02-2005, 08:22 PM   #6
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