Has anyone done Brisket @ 250F?

[Ants]

Why don't people do that?

I was asking a friend who competes in BBQ circuits and he says 10# @ 250F for 8 or so hours.  I also talked to Louie Mueller's son who claims the same.

If I tried that in the Bradley what would happen?  Is there anything to do with it being electric vs traditional smoker?  Newbie here fill me  in!

Ants

[SouthernSmoked]

Hey Ants,

I did this one @ 225-250f, it was mostly 250f.

It turned out very well and if I have to be honesty it was one of the best that I'd done. I've done several briskets over the past two years but the flavor of this one was Yummmmm...
Right out of a book by Bob Lilly a Championship Winner.

http://forum.bradleysmoker.com/index.php?topic=17317.0

[classicrockgriller]

250* is not out of the range for a brisket.

Most big smokers have a hard time getting below that temp.

If done in the Bradley I would avoid the bottom rack.

[DTAggie]

Echo Sonny's comments.  Mine hit 250* on occasion.  Always second from top rack in this case.

[oakville smoker]

I hear that people routinely do briskets at 250
Lots of activity in the Bubba Keg at 250 as well and its not tough to hold a fire at 210 in that for long periods of time
I have not done one, but I am thinking I should

[Caneyscud]

Did two this weekend in a stickburner at 250.  It is hard to keep the fire going in this smoker, if I try at 225.  My Bradley ones are usually at 230 as I can't seem to hold 250 with brisket.  My DBS is un-modded. 

[ronbeaux]

That's the only way I do them. Butts too.

[FLBentRider]

I've always done them at lower temps under the theory that lower temps = less moisture loss.

I've not been able to do a side-by-side comparison.