Quote:
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.
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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.