Originally Posted by Enkidu
Agree with #1 & #3, but disagree with #2. From my admittedly limited experience all roads lead to Rome. You can make great BBQ at 225 and you can make great BBQ at 325, and you can make great BBQ at all temps in between.
He's cooking Flats. In my limited 30 ys of Cooking the farking things I have found that Flats because of the low fat content have a tendency to get dry cooking them at lower temps. A little hotter cook will speed up the cook time reducing the tendency to get dry. He said he was keeping temps at 200-225 200 is 20 deg hotter than jerky making temps
I never said it can't be done I'm just giving him a way to improve his Brisket Flat. If you like cooking L&S fine, 250 -275 is still in that camp. I cook much hotter and that works for me. I was a L&S er for years then my brains came in.