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Old 10-10-2005, 12:17 PM   #1
Ag76
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Join Date: 08-13-05
Location: Tyler, Texas
Question 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?
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