burnt brisket

Sounds like a need to reposition any you have do do right away and get CS service on the phone on Monday.

Good luck ,as I can feel for you.

MM have you tried using the upper shelves and cooking fat side down?

Mike, are you relying solely on the FEC's thermometer? I'm surprised that you can burn meat at 234 degrees without letting it cook way too long.

I wonder whether the thermometer is reading less than the actual temperature?

My other questions would be how low in the smoker is the meat placed. And what was the meat temp when it was pulled.

I did a comp two weeks ago. And the guy set beside me was doing his first comp. On saturday after pork turn-in, I noticed he had his brisket out way early and was getting ready to cut. So I went over and asked how things were going. He had a steak knife and was cutting the brisket. It looked very over done. I asked him about the temps. He took it to 210 then pulled it and wrapped it. That is what everyone he knew had told him to do.

He took 18th of 19. He had also cooked a flat.


We took 1st in Brisket that day.

RandyE