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In Reply to: Re: Smoking my Brisket - HELP PLEASE! posted by High Heel Mama on August 19, 2011 at 09:22:03:
Let's see if I can remember this from the office...take the brisket off at an internal temp of about 165 and wrap it and put it back on the smoker until it reaches 196-203 internal. I *think* that's about an hour per lb. Pork butt, I believe, is about the same timing and temp - tho I'm not too sure of that, we don't do pork a lot. Some smokers have a problem when you start loading a lot of meat in them.
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