Smoking Brisket & Pulled Pork

[jspchief]

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.

[Omaha]

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.

[KCUnited]

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.

[Omaha]

Originally Posted by KCUnited

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.

I foil my ribs towards the end but I smoke them again for about an hour to crisp them back up.

[KCUnited]

Originally Posted by Omaha

I foil my ribs towards the end but I smoke them again for about an hour to crisp them back up.

Yeah, I've found ribs firm up a bit better than a brisket after foiling, but you can certainly apply the same technique if you have time. A wet rub also works well with a high heat brisket to create some bark.