Originally Posted by DJ's left nut
I think the lower temp gives you a little more time in the smoke and a slightly better smoke ring before you hit that 145ish range where it stops accepting the smoke flavor.
Ah - the great brisket debate. I don't think this has ever been proven one way or another. Some guys swear this to be gospel an others don't. Obviously there's a point where a cut is going to be smoke saturated but I'm not sure it has been scientifically proven anywhere specific.