Thread: Food and Drink Smoking Brisket & Pulled Pork
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Old 11-17-2012, 10:29 AM   #8
jspchief jspchief is offline
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Quote:
Originally Posted by Omaha View Post
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?
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.
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