Originally Posted by Longo1908
Thanks for clearing that up for me. As far as cooking times and temps for brisket and pork butt, when you plan your day out how much time do you usually allow for each, and at what temp do you pull them off?
This really all depends on your cooking style. My best advice would be to not enter a comp until you have your timelines down for your large meats or for that matter, all your meats. The advice given has been spot on, but what works for some, may not work for you. Practice..practice..and more practice.
But no matter what, have fun.