I have a brand new 100.
I will be cooking 80 lbs of brisket for the first time this week.
I understand the "pyrmid" stacking of the meat.
Is it wise to move the meat to a different rack at some point. Any other advice.
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If you have checked your shelves for your hot and cool cookng areas,you may want to put larger meats in the hotter areas,small to cooler,etc.
You may want the fat side down,on the one closest to the firebox.
Heat rises,so the top one could cook faster.
You may want to check the briskets ,around what you think may be the halfway point,and rearrange as you feel necessary.
As your judgement dictates done,you may remove each,foil and store.
You may want the fat side down,on the one closest to the firebox.
Heat rises,so the top one could cook faster.
You may want to check the briskets ,around what you think may be the halfway point,and rearrange as you feel necessary.
As your judgement dictates done,you may remove each,foil and store.
Bob,
I moved both your posts to the FE section. As a new 100 owner, I'm sure you mean FEC100, there is a specific section for FE's (the other has the Electric series of CS's)
To answer your question, it will depend on size.
I load the middle two shelves first. Depending on size, that should be 4 briskets (80 lbs doesn't tell me how big the individual briskets are); around here I cook 15 lb'ers so thats 60 lbs
Then I go for the top, putting the biggest two on top
Shelf 4 (bottom) is my last to load.
DEPENDING on how you place the drip shield, will impact air flow and heat, so just put it in the middle. I put the point towards the back and the fat down on the bottom two shelves, shoot, I'll put them all down most of the time (Not a big believer in "fat drips down through while it's cooking after it gets to a certain point)
As you haven't cooked on one, you might want to monitor them, and you might need to rotate.
I moved both your posts to the FE section. As a new 100 owner, I'm sure you mean FEC100, there is a specific section for FE's (the other has the Electric series of CS's)
To answer your question, it will depend on size.
I load the middle two shelves first. Depending on size, that should be 4 briskets (80 lbs doesn't tell me how big the individual briskets are); around here I cook 15 lb'ers so thats 60 lbs
Then I go for the top, putting the biggest two on top
Shelf 4 (bottom) is my last to load.
DEPENDING on how you place the drip shield, will impact air flow and heat, so just put it in the middle. I put the point towards the back and the fat down on the bottom two shelves, shoot, I'll put them all down most of the time (Not a big believer in "fat drips down through while it's cooking after it gets to a certain point)
As you haven't cooked on one, you might want to monitor them, and you might need to rotate.
Sorry about that,I thought he was discussing the 100 series Cookshacks.
I'm no expert,but this works for us.
Like smokin' does,I cook four 15-17 pounders at a time.
I like the middle racks,but the top will work for me.
I can't ever remember doing a bottom rack,but I don't vend.
I trim mine,to go sideways,fat down,point to the left,when the shape fits.
I shape mine to fit,together on the rack.
I don't do any moving around,as I cook by the packer.
I pull when done.
If I take one out,I rearrange to fit my arm reach.
I'm no expert,but this works for us.
Like smokin' does,I cook four 15-17 pounders at a time.
I like the middle racks,but the top will work for me.
I can't ever remember doing a bottom rack,but I don't vend.
I trim mine,to go sideways,fat down,point to the left,when the shape fits.
I shape mine to fit,together on the rack.
I don't do any moving around,as I cook by the packer.
I pull when done.
If I take one out,I rearrange to fit my arm reach.
SmokinOkie you mentioned the drip shield. Now you have me wondering if I should be using it. I just cover the heat shield with foil and letum drip to the bottom. Is there a problem with that in the fec100? I haven't had one.
By the way Bob, plan on at least 17 to 20 hours at 224. I put em in about 3:00 the day before.