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