First attempt at a brisket

grillingunner

I have done turbo pork butts with excellent results. I want to try a beef brisket and was wondering what temp I should stabilize the egg at and to what temp I should cook the brisket to. Thanks in advance for any advice!

Foghorn

Most of the gurus here shoot for somewhere between 250 and 290.  My last brisket was my first "home run" and I put it at 240 overnight then brought the temp up a little after I got up on the morning.  Honestly, I think anywhere between 220 and 300 works as long as you cook to temp and tenderness.  As a result, I pick a temp that fits my time situation - lower overnight so it doesn't burn through the night - then adjust in the morning. 

grillingunner

Thanks foghorn. I was thinking of somewhere around 275 or 300. I just needed some reassurance

SkinnyV

275 or so, my last one I cut the point front he flat and did em on seperate levels. The point finishes quicker, then cut it up for burnt ends.

Egghead_Daron

Cooking to done, not temperature, is very important. Somewhere in the 190-205 range but the meat will tell you when it's done. Temp probe should slide in and out like butter.