Brisket query

[Sweaty Paul]

Currently have a brisket on smoker. Running out of time. Foil wrapped now. Does anyone see a problem with turning up temp from 250 to 300 at this point?

Thanks all

Sweaty

[STEbbq]

No issues! The meat only needs a few hours in the smoker to add smoke flavor, and the rest is just getting to temp, so quite a few folks finish in the oven to save on fuel costs.

Go ahead and crank it up.

[ecowper]

Crank it up. The key is nice steady heat now. Once in the foil, you aren’t adding any sort of smoke at all. I typically cook my briskets at 250-275. I don’t think there’s much difference, really, between 275 and 300.

[Sweaty Paul]

I usually do mine at 250. Think if I get it to 205 in next hour or so I’ll be fine so it can rest for a good three hours or so.

[Jerod Broussard]

ecowper I'm pretty sure there is about 26 worth of difference b/n 275 and 300. I'd check on a calculator but who got the time.