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My experience is that low and slow temps are not too critical. 200 to 300 will work for any low and slow. I usually try to keep it around 250 plus or minus. When I first started I obsessed that my fire had to be 225, period. But low and slow cooking on your KK does not demand that type of precision. The longer you cook, the more moisture you lose. I do all my briskets with the hot fast method, or a hybrid of low and slow up until a meat temp of 165, and then hot after foiling. It comes out juicier than a prolonged low and slow all the way.

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