Brisket on the FEPG500

I can taste that puppy. Looks very nice.

Hi Mack!

What finish temp?

Why in zone 3 and not 4?

How was the moisture in the brisket? can't tell for sure in the finished photo

Finish temp was 195* and moisture was good.

Have found that using zone 4 requires a fairly high setpoint 275-300 to maintain a 250 grate level temp and the temperature across the grate left to right will vary as much as 50 to 75 degrees. This temp reqires rotation of the meat every few hours to prevent hot dry edges and crispy crittering.

Found that Zone 3 is very even at 240-260 left to right and top of pit to zone 3 grate with a setpoint of 225. This requires minimal opening of the pit and the subsequent temp excusions that occur. Also better pellet usage.

thanks Mack,

I knew you would have a definite reason!