I have been bbq'ing for a few years now and I am still trying to find that jaw dropping pulled pork and brisket. I have competed in a local bbq competition twice now with great results on my gas cooker (with an offset smoker attachment. My technique is simple. I spray meat with canola oil, use an apple etc injection, byrans butt rub, smoke using hickory/apple wood, when meat temp at 160 degrees I wrap in foil, when 195 I remove heat, rest, then pull. Well for the last few years I have been dreaming of owning an fec. I finally had an opportunity to purchase an fec 300 (we have big plans with this awesome machine). Anyway, I purchased a bag of hickory pellets, threw in two 7 lb butts with rub, wrapped in foil at 160, smoker set on 240, when meat temp was 195 I removed meat so it can sit for one hour then unwrapped foil. What I had was a completely different taste that was not pleasant and a pile of mush. (this happened last night and I wake up this morning still dissapointed hence the new membership and post)
It appears that I am going to have to start all over on learning how to cook on the fec 300. If anyone can provide me some tip's I sure would appreciate it. Btw, I am in eastern NC.