i'd get up to 250* on ribs, pork, and brisket and 275* on chicken.
if your point is great and your flat is dry, there have been some whispers (mostly by me
) about turning in just the point alone. it's a risk as judges perception might be that you were not able to get the point right but in actuality they are only supposed to judge what is in the box so i think that dry flat might bring down the score of the point. this is a new way of thinking as the flat was the standard and the burnt ends (which are now carmelized deckle cubes) were added as kind of a gift to the judges to bolster the score of the flat. JUST A THOUGHT!!! PROCEED AT YOUR OWN RISK!!!