The PBC turns out some amazing brisket. Let it run at its sweet spot 260 to 290 usually. If you try to starve the PBC of oxygen to force it to run at 225 you could kick up some bad tasting smoke. If you want it to run cooler try lighting fewer coals at the start or adding the meat sooner.
FWIW, I've smoked brisket on the PBC at 225 and it didn't taste any better nor was it any more tender and juicy than the ones I routinely do at 275.
Kathryn
Thank you so much for sharing your experience . I will try your method .
We all have experienced a brisket that came out a little on the dry side for many reasons, but one trick I use is to save the juices and pour it over the leftovers for a juicier meal later.
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