Best Tips for Smoking a Brisket

We try to hold our smokers at a temperature of 250 degrees for our briskets. 

Very rarely do we go above that temperature but we have cooked at a lower temperature, around 225.  I think anywhere in there you are pretty safe.  We fire up our pits half an hour before putting our meat on the smoker.  Once the pit is hot I place the point towards the hottest part of the grill.  Most of the time that means where the heat is coming from.  I smoke at that rate till about 160-170 degrees.  At that point I wrap.

To learn more about wrapping and finishing the brisket, check out this article!