12 Packers on an FEC100

Yup, last year for the Art of BBQ, for "people's choice" I took all the briskets they would give me, it was either 10 or 12. Barely even seasoned them at all. They were selects and some of the best brisket I ever ate. Guess all that fat dripping on each other.

So Steve, how'd they come out?

I can hardly wait to see this one converted over into Yankee code.

Tom-Fl

They came out pretty good. There are some things I would do differently next time. Limiting it to 8 briskets would be one of them lol.

Steve

Steve,how big were they?

Did you do them perpendicular to the door?

I have had problems,that way,even with the point in the back.

They ranged in size from 12 to 14 lbs. I did cook them perpendicular to the door. I cooked them fat side down with the point towards the door because that is the hot side on my FE. I keep the deflector pushed towards the back. It was a good idea except I shouldn't have trimmed the fat off the points like I normally do. Some of the points got way overdone and some were even burnt. Live and learn.

Steve

Thanks

Just got home from serving up the 12 briskets. They actually came out much better then I thought. They had an amazing smokering on them and were spot on tender. I guess I would do 12 on the FE again.

Steve