Hello Everybody,
My name is Brian Jett with BER-VEL Distributing Co.. I am a salesman for our company and we are the Alabama and Georgia distributer for Cookshack and Fast Eddy's smokers. I have sold several of the FECs and I really love these units. I am very intersted in getting into the competion cook offs this year. I have always loved to cook and eat BBQ with my family on Sunday afternoons, nothing better than some good ol' smoked pork, homemade sauce, and slaw. I had 3 Cookshack Model 150 smokers and sold 1 unit now I am down to 2 and I want to replace the one I sold with the FEC-100 with computer controls. I was just wandering if any of you guys have cooked on these new style units, I have cooked on several of the old style units and you just cant beat the product. I am getting ready to cook some brisket which I have not done before on a FEC old style unit just wandering if anybody can tell me the best way to cook brisket on this unit. Should I cook it on the 225 / 250 dial? Should I wrap it in foil after 2 to 3 hours into the cook cycle? Should I spray it with any kind of juice during the cook cycle? (apple, etc) How long should I cook it and should I cook it on a 2 stage cook cycle (example - start out at a lower temp and increase it to a higher temp into the cook cycle to finish it off). I have cooked alot of chicken, ribs, and boston butts on these units and all 3 of these products turn out great and I am a believer in these high quality machines. This will be my first time to cook briskit on the FECs and what I am looking for on the finished product is a very tender product with the red smoke ring. Any help would be much appreciated. I hope yall have a good day.
Thank You
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