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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 09-09-2013, 02:30 PM   #16
Redleg71
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I always go 225-250 for grate temp. Does this have an impact. Sometimes mine come out dry even after hitting 190 internal. Should i be cooking slightly higher?
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Old 09-09-2013, 02:36 PM   #17
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I prefer to cook hotter, but the real key is that you can't cook to a specific internal temperature. One brisket may be done at 190 but the next may need to go to 205 to be done. Probe the thickest part of the flat and when that part of the brisket is tender the brisket is done, regardless of internal temperature.
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Old 09-09-2013, 02:36 PM   #18
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Quote:
Originally Posted by Redleg71 View Post
I always go 225-250 for grate temp. Does this have an impact. Sometimes mine come out dry even after hitting 190 internal. Should i be cooking slightly higher?
It doesn't matter the temperature that you cook at, you cook it until the thickest part of the flat probes tender. You pull it from the smoker and let it vent heat for 15mins, wrap and then let rest for minimum 1 hours (2-3 hours is best)

The reason to cook at higher temps is so you can cook it faster, no other reason. So if you are a super low and slow type of person there is nothing wrong with it.
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