Only Doing One Brisket - Temp?

[Reboot]

Hi gang - mama wants brisket this weekend so I thought I'd give it a whirl.  From everything I've read low and slow appears to be most important rule, so what temperature should I set my DBS if I'm only I'm only doing one medium-sized brisket? 

220 seems like it would make rise too fast but y'all are the experts...

[Uncle Pigfat]

I usually go with 220*, but anywhere from 200* - 230* should be fine. If it's just a flat and was butcher trimmed I'd probably keep it around 210*.  I usually keep it on the middle racks of my BDS4.  Just go with your gut.  You'll do well.

[Reboot]

Sounds good - Thanks Uncle!

[DTAggie]

225* is ideal cooking temp and take it to IT of 185* then FTC a few hours

[Reboot]

It came out awesome - thanks for your help.  The family's already calling dibs on the leftovers for breakfast tomorrow, so I must have done something right!   :D

[Uncle Pigfat]

Good to hear.  Nothing quite like a room full of people raving about your meat.