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[Hank D Thoreau]

I have seen recipes that call for low and slow, and some that call for REALLY low and slow.

Last brisket I cooked I used a 185 degree profile. Today I am using 225. It is a 15 1/2 pound brisket (pre trim) and I want it done sometime today.

So what is really the difference between going really low like 185, compared to something more conventional like 225?

I can keep charcoal going at 225. I am not sure I could at 185, but I can maintain that temperature with a pellet cooker.

What measurable impact does it have on the outcome?

[glitchy]

If you stay at 185, won't you be in the stall for eternity?

I'm not a brisket expert, but have had pretty good results staying low (200-225) for first few hours, then going anywhere from 225-275 for the rest of the cook. My packers are usually 16-18 hours that way for 11-14 lbs.

[dk117]

I like to jump in on these as my old Traeger with properly cool ambient temps (I'm talking 40 degrees not freezing) could hold 125 for hours.   Perfect for smoking salmon.  My Gator won't go that low.   Doesn't one of the FE pits have a cold smoking box?   You can also consider fan only with an amazing tube smoking. 

Brisket, sure I start at 180 overnight then bump it up to 225 in the morning for a mid day finish and rest.

Measurable impact on the outcome?  There was just an interesting thread on hot and fast, something that I'm not interested in.   Seems one can get solid results at anything from 180 to 400.  If I wanted hot and fast I don't think I would have started this pellet journey that I'm so fond of.   I don't know, but I just assume I'm rendering fat better over longer lower temp cooks. 

DK

[hughver]

Do you plan to wrap in foil/butcher-paper at stall or ~160°? For a packer on the pellet grill, I smoke at 180° to an IT of ~120°, raise pit to 225° and wrap in foil at IT of ~160°, raise pit to 250° and pull when probe tender (IT around 203°). This normally takes between 12 and 16 hours. I typically start around 10-11PM and check once during the night.

[Bar-B-Lew]

I cook at 275° grate temp until it hits about 203° so I can't help you on really low and slow.  I find that temp work great for me across almost all meats I cook on my Memphis.

[Clonesmoker]

I always go with 150 for the first hour and gradually increase. Will go to 190 for 3 hours,  210 for 3 hours, 225 for 5 hours then 250 to finish it off. Have it set on my DB profile.

[Hank D Thoreau]

I plan to wrap in pink butcher paper sometime while I am in the stall. It depends on how early in the time cycle I hit the stall.

[pmillen]

There was just an interesting thread on hot and fast, something that I'm not interested in.   Seems one can get solid results at anything from 180 to 400.

Here's that thread.

I just asked the owner of a BBQ shop who competes.  He said that hot and fast briskets are better.  IDK, I've never done one that way.

[yorkdude]

I plan to wrap in pink butcher paper sometime while I am in the stall. It depends on how early in the time cycle I hit the stall.

Snap some photos please , I am very interested in this technique.

[bregent]

There was just an interesting thread on hot and fast, something that I'm not interested in.   Seems one can get solid results at anything from 180 to 400.

Here's that thread.

I just asked the owner of a BBQ shop who competes.  He said that hot and fast briskets are better.  IDK, I've never done one that way.

What type of smoker does he use? I've done a few hot and fast. They turned out good but not as much smoke flavor. That wouldn't be a problem on a stick or charcoal smoker, but could be on a pellet grill.

https://pelletfan.com/index.php?topic=861.msg8895#msg8895

[pmillen]

What type of smoker does he use? I've done a few hot and fast. They turned out good but not as much smoke flavor. That wouldn't be a problem on a stick or charcoal smoker, but could be on a pellet grill.

He sells a number of smoker brands.  I'm guessing that he competes with one of them.  It appears that he sells more Blaz'n than any other so that may be his competition pit.  I'll ask.

[Hank D Thoreau]

I plan to wrap in pink butcher paper sometime while I am in the stall. It depends on how early in the time cycle I hit the stall.

Snap some photos please , I am very interested in this technique.

I just saw this. I finished wrapping about 30 minutes ago. I will take some pictures. I tried to post pictures using the directions awhile back and could not get it to work.

I am not new to posting on forums. I have many pictures out there on other forums. Maybe there is a post threshold that you have to pass first and I was not there yet.

[Bobitis]

I refuse to pay $8 a lb for brisket so I've never done one.

I do look forward to the results in the cook. 

[Bar-B-Lew]

I refuse to pay $8 a lb for brisket so I've never done one.

I do look forward to the results in the cook.

where do you shop that it costs $8

[yorkdude]

I plan to wrap in pink butcher paper sometime while I am in the stall. It depends on how early in the time cycle I hit the stall.

Snap some photos please , I am very interested in this technique.

I just saw this. I finished wrapping about 30 minutes ago. I will take some pictures. I tried to post pictures using the directions awhile back and could not get it to work.

I am not new to posting on forums. I have many pictures out there on other forums. Maybe there is a post threshold that you have to pass first and I was not there yet.

No threshold that I know of but if you are like me and technology short they will post but orientation may be off.
Looking forward to the pics.