Offset smoke

[smokeyfirebbq]

I have a home built 110 gallon offset. I haven't done a brisket on there at all yet, or ever to be honest. Wat should the temp(s) be? Reccomendations?

 

[Fueling Around]

There is advocates for a lower and slower in the sub 250° and those for a higher temp cook in the 300° range.
I haven't had an offset in many years and it was a POS, but it did a nice job on a brisket.
What experience do you have on your offset?
What temp does it want to run?
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[912smoker]

^^^^^^^ This and...

Have you done any long cooks yet?
I don't use an offset but know fire mgt is one important element.
If not, I would start with a pork butt to experiment with the extra cook time needed. It's much cheaper to learn the process and will definitely help you make a better brisket.

Keith

 

[schlotz]

I'm with Keith, managing the fire/temps is an important element but if you've already accomplished that then it's really up to you in regard to what temp to smoke a brisket at. Personally I roll a bit on the hotter side and try to keep the grate temp around 275º.

 

[Redicans]

The few I have done my temps were 230-275ish with the occasional lower and higher spikes. Been a while since I have done one but I think I would shoot for 250-300 just to go a bit quicker if I was doing one now. Also I have gotten better at controlling my temps, Hahaha!!

 

[smokeyfirebbq]

The few I have done my temps were 230-275ish with the occasional lower and higher spikes. Been a while since I have done one but I think I would shoot for 250-300 just to go a bit quicker if I was doing one now. Also I have gotten better at controlling my temps, Hahaha!!

Thank u sir