I understand it's about internal temperature. I'm planning on cooking until it hits 190° internal temperature. However, I'm asking what do you try to get your smoker at to cook the brisket until it reaches that temperature? 220°? 250°?
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I did not see an answer to your question.
The cook temp will vary from person to person, sort of like what to season with or what wood to use. It really comes down to what you prefer. The only way to figure that out is to cook over and over and keep track of what you do. Then you will get a feel for it.
Traditional low and slow BBQ is 225 degrees. I personally like to cook at 250-275. I like to have the temp cushion and I find it helps push through the stall a bit faster without wrapping.
Beef is a very fun meat to cook. But like others have said keep it simple and allow the beef and smoke to shine. So for starting out I would go light with any rub you use and then adjust as needed for the next one till you get a feel for it.