Being retired with little to do I prefer lower temps as that gives me more time to enjoy the experience. I have done packer briskets on both my wsm and my Weber kettle-----prefer the wsm, but both produce excellent results at a steady 250*.
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I always do everything at about 275 F. IMHO, 225 F takes way too long, I am not sure why that is always the number people talk about and mention. Sometimes, I think many state 225 F, because they THINK that is what everyone is expecting to hear and if they don't say 225 F, then venires and readers will think they do not know what they are talking about. (Not that this is in anyway the case with Meathead.)
For me, 225 F is too low, takes too much time and I have never noticed any kind of difference in taste, color, texture, dryness, etc. The only thing that changes is the time it take for the meat to cook.Comment
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