Smoking Brisket & Pulled Pork
 

OK, I overslept and didn't get my shit on the smoker as early as I wanted. (My lovely wife turned the alarm off and went for a run whilst I slept)

I have heard some people say that they smoke their meat for several hours at about 225 or lower then wrap it in foil and finish it off in the oven at about 400. Have you guys tried this?

I have people coming over and I'm not sure how to get things to finish up on time. These people get fussy when they're hungry so I don't want to make them wait too late to eat.

Any suggestions?

225 for 8-10 hours, do not put in the oven.

Do that all the time.

Sometimes you have to cut corners.

3-4 hours @ 225 in smoker to get the smoke ring. Then place in oven at 350-400 until internal temp desired is reached.

I don't have a smoker, but I've made a kickass brisket in the oven.

Cook to internal temps, not times. The lower and slower, the better the meat turns out.

Agreed. I just don't have time to get the internal temp up there @ 225.

What temp do you ****ers try to reach with your brisket & pulled pork?

What temp do you use?

Pork butt you want to get to around 190 to pull. It will hit a stall around 170 and could take hours to get past that, but its the difference between pulling or slicing.

Brisket is good at 190-205, at 205 your slices may crumble.

I don't know about cookng at 400. That seems too hot. The exterior is going to constrict too much and squeeze all the moisture out.

Serve them bags of apples instead

Cool. 190 is usually my target for both. I get the same stall at 170. Maybe I'll let my brisket go longer in the future.

Maybe I'll see where I am about 2 hours before it's time to eat and put them in the oven at 300ish if I need things to speed up. I hate slicing a pork shoulder. It's not nearly as good.

300 for the first hour, uncovered.

Wrap tightly with foil for additional 4-4.5 hrs at 250.

Came out great.

That's dessert, dummy.

Crank your smoker up to 325-375 and smoke your brisket for 2-2.5 hrs, wrap it in foil and cook it another 2-2.5 or until 190 internal. Not ideal, the foil will sog out your bark, but you can keep it tender. You can also foil your pork to push it through the stall.

Cool. That seems really quick but I've never tried it that hot before. Was it a full brisket?

10lbs, roughly

I didn't trim the fat and cooked it fat side up.

Most of the fat rendered. Made a kickass gravy.