In an FEC 100, i want to do a brisket at around 276. 15-16 pound packer and probably trim off 2-3 pounds. I was thinking I'd probably first start it at 170 and let it take some smoke for about 2 hours (should I do more?) and then bump it up to 276.
In the past I have cooked my briskets around 230 or 240 and put them fat side up and put a large foil pan on the shelf below it. after four hours I would put it in the pan fat side down and add about a 1/4 inch of au jus to the pan and baste it every hour.
I'm curious to know if anyone thinks I'll need to change this method for using a 2 step process and a higher heat, also would really like to know how long that size brisket will cook at 276? Thanks.
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