Beef Brisket

[Woodman1]

The internal temp is the only real consideration. WM

 

[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.

 

[LarryWolfe]

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.

 

[Bobberqer]

Hey Blaze where from in northern Calif??
bob

 

[jminion1]

The whole range listed can be used, but technique will change if your at the bottom or top of that range.
Jim

 

[Thom Emery]

Jim
How was your trip to Alpine?