225 vs 275

[gmc2003]

My kettles like to run in the 250 to 275* range. So that's what I go with. When the brisket is just starting to enter the stall zone is also about the same time I need to refill my charcoal. So I pop the brisket in an aluminum pan and seal it with foil. Then I can safely knock down the ash and replenish the coals while the brisket is covered. Once it's past the stall I remove the brisket from the pans and finish it off with the remaining coals.

Chris

 

[02ebz06]

I've been doing 275F. Gets brisket done in about 12 hours.