I was looking at Aaron Franklin's videos and he cooks his briskets at 250F while Meathead suggest 225F.
I have done 225F but on a pellet smoker that I really did not trust the temperature. I seem to have one now that can hold temp pretty well and had a few questions.
1. Will the bark form better at 250 vs 225
2. How many hours should I plan for at 226 Franklin suggests about 1.5 hrs per lb. at 250. I know its not done until its done but this timing is for planning purposes and understand it is not written in stone.
3. Is the 225F brisket more moist than the 250F or does it not seem to matter.
Thanx