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

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Smoked it on a masterbuilt 560 gravity series. Probed in flat and point with the temp probes that masterbuilt sells. Both showed 203-204. Checked it with a thermoworks thermometer which was calibrated and checked with boiling water. Measured 211 in boiling water. Thermoworks showed 202-203. Started checking at 190 and up. Probes all seemed fairly consistent with each other.

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Damn no shite. Sounds like you're on top of it then. I wish I could get a 15lb packer finished in 7hrs...

I've got 5 different pits but that 560 MB, or the XL, is my next one.

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Where his protect excels is he is cooking a super prime cut of meat from a supplier that you can not get. So comparing your choice packer from walmart to his just isnt fair.

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Right here is the nail on the head to good brisket. I'm in the "Smoked a truck load" of brisket category and I've probably smoked a brisket every way possible from high to low to medium temps on anything from Electric to propane to stick to charcoal to pellets. They key to good Brisket isn't the temp or duration or whatever you want to argue. Start with a good USDA prime brisket with high fat content and you just can't screw it up. Sort of like a boston butt that are so easy to cook because of the high fat. Start with a shitty lean USDA select packer you bought from Wal Mart and it's going to turn out dry. You can make it edible but it's never going to be as tender juicy and moist as a better cut of meat. Only reason to cook a brisket at 195 is if you aren't planning on serving your meat for another 24+ hours. I almost exclusively base my brisket cooking temperatures on how long I have to cook and when I want the brisket to be done.

In foil, yes.

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What grade of brisket? Honestly don’t know.

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I just felt like it could’ve been more tender.

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I would take a good look next time at the grade of beef. If your cooking method was solid, it could’ve just been the cut of beef.

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I thought it was pretty well publicized that he uses Creekstone Farms

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It is. He uses prime Angus from them. His only advantage there is that since he buys by the pallet, he gets it for 1/4 of the price you or I would pay for it.

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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.

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I've always cooked mine low and slow on a Primo, targeting 225. Then I cooked one on my friend's Weber. He was in charge of the fire and he wasn't listening to me. I don't know how hot it was, but it had to be over 300, probably 325. I just kept an eye on it and wrapped it at 165, took it off at 200, and let it rest.

I think the ones off my Primo are a little more tender, but it was in no way tough and it was delicious. Leading me to believe that the internal temp is what you have to watch.

Aaron Franklin cooks his at 275, and he does alright with brisket, from what I've heard.