I talked to an old boy from Texas not long ago who swore to me the secret of brisket is a window of 25*. He says it wont cook below 250 and it gets tough over 275. He says the hard part is keeping your smoker dialed in to that window.
The guy could be totally full of chit but there you go.
Mark - part of Cat Sass BBQ Team. Community Development VP - Secret Squirrel Society (but we don't exist)
Member: Mid Atlantic BBQ Association. Member: KCBS. CBJ # 31818
"Life's too short to drink cheap beer or eat crotchpot BBQ"
NB Bandera - refurbished; Two Big Green Eggs: Poncho - Large, and Lefty - Small; Weber Kettles; 6' fire pit; Super fast Blue Thermapen