Sawdustguy
Well-Known Member
When I smoke it's low and slow, 230-240 is the range. That's hot enough, not sure what temps they are suggesting you smoke at?
+1 they don't call it low and slow for nothing. The only one that I have seen be successful cooking a brisket hot and fast is Myron Mixon. I tried it once and it came out the consistency of shoe leather so it's low and slow with brisket for me.