Originally Posted by jspchief
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.
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.