Originally Posted by Omaha
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.