What temp do y’all cook your briskets?

Shoot for 225 - panic if it approaches 250

225

Same the one time I did a brisket (and was overall satisfied, need to do another one).

Isn't there a method for hot & fast?

Did you inject it? Butcher BBQ has a great product. Smells like death when you mix it but does wonders.
What grade of brisket?
You can get a brisket that just isnt good, not to mention one of the hardest meats to smoke.

250-300, higher towards the end of the cook. Don't always go straight to a cooler from the grill, especially with foil. If it was good when you pulled it, could have overcooked in the cooler.

275 is too hot of a cook temp IMO

The key to great BBQ is patience

The lower and slower you cook brisket, the more the fat breaks down and it becomes more tender... rest is also super key

quote:

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275 is too hot of a cook temp IMO

The key to great BBQ is patience

The lower and slower you cook brisket, the more the fat breaks down and it becomes more tender... rest is also super key

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Each word in this post is incorrect

Briskets can be cooked hot and fast or low and slow. In no way will you be able to tell the tell the difference. The key is temperature control and temp when wrapped and later pulled off the heat.

220-240

Anywher between 230-260, I've prolly done 60 on the big green egg. Key is don't open the cooker unless it needs water or more wood but keep it cooking., when it hits 295 I shut it down and let it sit for an hour min at least. One of the best melt in your mouth Briskets was a packer Prime I found at HEB. I buy the stubbies not the real long thin ones too.
I trim and rub with Salt and corse Fiesta brand black pepper the day before. Hickory or pecan wood.

I cook it around 225-235, the lower and slower the better. I also find the meat to play a big part in it as well. For brisket I will now only do prime. I did a few choice cuts and noticed a huge noticeable difference between choice and prime.