For the first time using a cookshack elite, I smoked a brisket. The temp was staying at about 170 - 175 for a couple of hours. I had the smoker set at 225 and I raised it to 250. The meat temp increased in 2 1/2 hours to 193. I took it out of the smoker and let it rest foiled for 25 minutes.
The meat sliced well with a sharp knife. The family loved it; however, I felt it was not the fall apart tender as I have experienced with my Weber Smokey mountain and BBQ guru computerized temp control. (By the way, Cookshack cleanup and prep is heaven compared to using charcoal.)
Should one just leave the temp setting at 225 and wait it out for really tender brisket or should one raise the temp and then leave the brisket in the smoker for a longer time when the meat reaches 190 - 195? Does raising the temp decrease the slow cook action on the collagen?