Reply to "Brisket Question"

Former Member

hilltop,

Yours is the first time in 5 years of the FE forum that someone said they weren't at high temps (over 300) and got a fire. Your fires aren't from butts and briskets cooking at 225 (as stated in the other thread, there's something else going on), so I don't think you need to modify your methods.

I would verify the internal temp of the smoker (not using the digital on the controller) and make sure the temp on the controller is the same as the one inside the smoker.

I'm personally not a fan of pan smoking. I think it stews in the fat and limits the amount of smoke it gets.

3/9/096:40 AM

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