re: What temp do y’all cook your briskets?

I cook at 225-250. You want to cook until the thickest part of the flat probes like buttah. That can be anywhere from 195-205. Don't worry about the temp of the point, with its high fat content, it will not overcook.

I wrapped my last one, a 16# packer, with butcher paper at around 170 and it was done at around 200.