I was skeptical that a pellet cooker could produce a brisket that would even come close to what I can produce on my old school smoker. WRONG!!! Turned out AMAZING!!
Im stuborn, so I ignored what Ive read about how others cook briskets on their Fast Eddy's and I applied all my stick burner techniques to the FEC-100 and cooked one of the best briskets Ive ever made.
I trimmed and seasoned the brisket and cooked it fat side up at 256 degrees on the rack second from the top. Once the internal brisket temp hit 165, I tightly wrapped the brisket in butcher paper and continued cooking until the brisket hit 196 degrees. I let the wrapped brisket rest on the counter until the internal temp got down to 155 degrees, which took about an hour and a half.
The result was just as good as my reverse flow smoker and required practicaly zero effort.
I had read that some people were'nt getting as much smoke flavor as they had hoped for so right off the bat I made a little modification to allow chunks of post oak to smolder on a plate that I attached to the firepot during the cook. Smoke flavor was PERFECT!!!
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