The BBQ BRETHREN FORUMS. - View Single Post - Brisket & Boston Butt Pork Roast Questions?

Ag76 · 10-10-2005, 11:17 AM

I cooked a 6-7 lb Boston Butt last weekend for approximately 10 hours at 225.

I cooked a 12 lb Brisket this weekend for approximately 14 hours, 7 with no foil, and 7 in foil.

Both were cooked at the 225-250 degree range. I could not get either one above 165 to 170 internal temp. They looked like they were drying out, so I took them off. The probe never went in what I would call easily.

Should I have left them on however long it took to get the Boston Butt to 195 and the Brisket to 185 internal temp?

10-10-2005, 11:17 AM	#1
Ag76 On the road to being a farker Join Date: 08-13-05 Location: Tyler, Texas Downloads: 7 Uploads: 0	Brisket & Boston Butt Pork Roast Questions? I cooked a 6-7 lb Boston Butt last weekend for approximately 10 hours at 225. I cooked a 12 lb Brisket this weekend for approximately 14 hours, 7 with no foil, and 7 in foil. Both were cooked at the 225-250 degree range. I could not get either one above 165 to 170 internal temp. They looked like they were drying out, so I took them off. The probe never went in what I would call easily. Should I have left them on however long it took to get the Boston Butt to 195 and the Brisket to 185 internal temp? __________________ 30" x 60" Double Lid With Firebox on Trailer Lyfe Tyme - 16" x 40" Single Lid With Firebox 2 Weber Kettles 1 WSM