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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:
Doing butts for a party wrap at 165, cook to between 195 and 205. Open foil to vent to release steam. After 5 minutes seal and cooler for 1-2 hours before pulling. At 230 true grill temp it should take about 1 hour per pound. Always cook butts and brisket to internal temps but with brisket feel also is a factor. The probe needs to slide easily into the flat. Separate the point and flat an rewrap the flat and cooler. Put point back in pit for another hour or so wrapped. I prefer serving chopped brisket mixing point and flat. I love a sliced point sammy.
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