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In Reply to: Temperature or Hours per pound, or Hours posted by Moondawg on October 05, 2013 at 12:34:43:
I take butts & briskets to 190°-195°.
At 165°, the collagen is just breaking down, and if you want it to pull and shred, another 30 degrees is the ticket, and it might take another 3-4 hours to get it there. A fattier butt will cook faster, b t w.
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