just between you and me i have had better success using thermometer readings myself. and i have had much more consistant results using my sm150 over my fec100. while i have run up notes on both of these units which cover over 2 years now it seems to me the sm does a better job and i think it all has to do with the digital controller on the sm.
the nice part for me is while peggy is doing her chicken at the market i can always give the brisket a little extra time.
what i do is this;
i take a slice directly from the middle and chew it. if it is on the tough side i wrap it in commercial film and then in heavy gauge aluminum foil and put it on the top shelf of the fec which is humming along at 400f. when peg's chicken comes out after 30 mins so does the brisket and i let it rest 20 mins and then recheck by taking another slice. i know it isn't the purists way of doing it but it does work well in a commercial setting.
funny part is this doesn't happen too often since by using my notes all this time i guess i got it dialed in.
i am going to check back with wally world tomorrow. if they don't have packers then i will get the flats from rowes. in a way it might be a godsend as i will of course start doing runup notes on flats so i can get over my fear of no packers.
jack
ps. you will lose your bark doing the film and foil thing but it is easy to regain. just put it back in the smoker unwrapped and poof ya got bark again. if something went really wrong and you have to have the bark right now!!! a 10 buck propane torch from home depot works like a charm--don't leave home without one
