Brisket already @ 200 degrees 7 Hours!!!!

[BBQ365]

Cooking 8 lbs brisket & 4 lbs Pork Shoulder since 6:30. Checking BBQ Temp & 225. Wrapped in foil (Shoulder in tray & covered) & already 200. Turned down to 180. Should I turn off the BBQ????

Every recipe says much longer then 7 hours or so it seems.......

Update took Brisket off, wrapped in a towel & in a cooler, Pork Shoulder only 183......

 

[easchmitz]

Since your shoulder is still on and tented in tinfoil I'll give my 2 cents. I pull my shoulders at 193, and let sit in a cooler for 2 hours. I have probably done 30ish shoulders this way and everyone including other pellet smokers rave for my texture, taste, and juicyness.

 

[BBQ365]

Still only 186. Will it pull easily at 193? Thanks,

 

[easchmitz]

Mine have always pulled super easy. More context for you on my finishing steps:
1. Pull off the grill at 193 and leave tented in boat with liquids
2. Put inside cooler for 2 hours
3. When pulling it I put the shoulder I put it in a different bowl and scrap the cap off and throw it away.
4. Then take the liquid and pick out the big chunks if any are in it.
5. pull the bone and pull the meat.
6. Take some of the fluids and pour back over top of the meat

 

[easchmitz]

What’s the update?