I never cooked at 225.
With my first pit (a Pitts & Spitts) I usually rode around 235-240 as seemed like it gave me a cushion at the time if temps dropped or spiked a bit.. When I had the WSM's, 245-255 was where I used to lock them in at. Then I moved to the Spicewine and carried the 245-255 over with a Guru but cooked the briskets hotter to the top and rear where I believe it was more like 260-270. Haven't done a brisket in the BGE.
Now, based on my initial experiences with the Klose as primary brisket cooker, I'll likely be in the 275 range and I can also work closer to firebox for more heat if I choose but I don't forsee pushing 300+ regularly.. I like the 275 range as a happy medium.
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
Last edited by MilitantSquatter; 06-01-2010 at 12:22 AM..