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optimum temperature for smoking a brisket

post #1 of 11
Thread Starter 

I can control the temperature of my smoker and have no time limitations.

For a brisket ,is 200 better than 225?

Thank you

post #2 of 11


This site has tons of info.

I would suggest you spend some time reading all the different forums and the WIKIs.

Then use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!

      Make bacon the easy way!!


post #3 of 11

For briskets and butts I usually run about 250, but that's me.

post #4 of 11

Not really, I smoke at 250 myself for everything. Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview. icon14.gif

post #5 of 11

240 - 250 range   


Welcome to the forum

post #6 of 11


welcome1.gif    Glad to have you with us!


I smoke them at 210, but from the replies I guess I'm in the minority.

post #7 of 11

I like 220 to 250 for most things.  Larger pieces are very forgiving for hitting the correct internal temp. 


Poultry goes on much higher unless it is being pulled.


Good luck and good smoking.

post #8 of 11
Thread Starter 

Thank you. I will be trying out my new Traeger smoker with a 11 pound brisket.

post #9 of 11

I'm with Al, 200-220° for the win. Has never let me down yet. biggrin.gif

post #10 of 11

I too agree with Rod and Al, I like mine to be at an average of 200*to 225*f; having said that,I allow for a short spike when I open the FB door to add wood by closing the inlet until my sticks are afire. Ignition usually starts in a very short time as I heat my sticks on the top of the FB.

newshots034-1[1].jpg works great and a small hot fire is easier to keep under controlbiggrin.gif

Have fun and...

post #11 of 11

Brisket for tommorow 002.JPG


Sorry I meant to post this as my temp. shot and got carried away with the fireicon_eek.gif


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