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Found out my favorite local pitmaster cooks his brisket at 225 the whole way and I've been doing 275 this whole time
I was at a backyard cookout in Fort Worth last weekend and got to talking with a pitmaster who runs a spot off Highway 377. He told me flat out he never goes above 225 on his packer briskets, no crutch, no wrap, just 14 to 16 hours of steady smoke. I've been running 275 for the last while thinking I was saving time, and his slices had a better bark and a deeper smoke ring than anything I've turned out. Now I'm second guessing my whole setup. Anybody here run low and slow the entire cook, or is 275 the move for you?
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