When you smoke a brisket or pork butt. You want the IT to reach 190 correct? Aslo, when it reaches 190, do you take it out immediately? What's everyone do?
Thanks
190 is fine. FTC the brisket. The pork butt IMHO doesn't need it. I usually pull it after the smoke. I'm sure others will chime in with their own opinions. :)
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Brisket should be pulled at a IT of 185F and I like to take the butts to 195F to 200F.
They can sit in the smoker for a few minutes when done but should be promptly removed and put in FTC(Foil,Towel,Cooler) for a few hours.
Quote from: muebe on April 05, 2012, 05:53:40 AM
Brisket should be pulled at a IT of 185F and I like to take the butts to 195F to 200F.
They can sit in the smoker for a few minutes when done but should be promptly removed and put in FTC(Foil,Towel,Cooler) for a few hours.
X2
What muebe said (assuming you're slicing the brisket and pulling the pork).
Quote from: Ka Honu on April 05, 2012, 09:44:14 AM
What muebe said (assuming you're slicing the brisket and pulling the pork).
I did 195 on my butts, did an FTC an could not be happier with the results!
I FTC my butts all the time. They come out great. IT 195.
Thank you all very much!