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Unread 09-11-2010, 12:48 PM   #5
FltEng
On the road to being a farker
 
Join Date: 07-29-08
Location: Navarre Beach, FL
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These days I'm more concerned with internal temperature; the reason is that if I need to cook them quicker I can jack up the heat of the smoker and get almost the same results as letting them go for 12-16 hours. Keep in mind if your going to pull the butts you are looking for 195-205 degrees internal temp (same for the brisket). Also I highly recommend wrapping your butts and brisket in foil and let rest in a dry cooler for at least an hour. Just my 2 cents.
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