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Hoping to get some opinions today. I have an 18.5 lb brisket and 2 10lb butts on my Master Chef Smoker. Doing my planning I encountered all 3 methods of determining amout of time. Some people say, they do a butt for 6 hours. Some say 1.5 hrs per pound. Some say internal temp. Same with the brisket. After 5 hours my butt is already at 147. I dont think its gonna take 15 hours (1.5 per hour on a 10lb butt) I expect that I will go with internal temp at 165 and wrap them and leave in an ice chest for a couple of hours. But why the big difference with the two methods of deciding when they r done?
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