Technique

Short answer: smoke a bone-in pork butt at a steady 225–250°F, plan on roughly 1.5 to 2 hours per pound at 225°F (so an 8 lb butt runs about 12 to 16 hours), and pull it off when the thickest part reaches about 203°F and a probe slides in like butter. Wrap it once it […]

Short answer: at a steady 225°F, plan on roughly 1 to 1.5 hours per pound of trimmed brisket — so a typical 12–14 lb packer runs about 12 to 18 hours, plus a rest of at least an hour. But weight is only a rough guide. Brisket is done by temperature and feel, not the […]