Has anybody tried the high temp method of doing brisket on a FEC100? Talking about cranking up the temp to 350 or so. If you have, did you foil at 170, any liquid added?
Original Post
Replies sorted oldest to newest
I've done it a few times.
The high temp folks down here aren't trimming much and using large packers.
Pumping it full of beef broth.
cooking at the 245º notch.
Foiled about 165º,with a little beef broth.
Cranked the FEC and ran them to 190º in the POINT.
Yes,the point.
Let set about 1/2 hr and sliced.
Tender and juicy,but just different than our slower cooked comp briskets.
You won't get much smoke at all.
Hope this helps a little.
Tom-Fl
The high temp folks down here aren't trimming much and using large packers.
Pumping it full of beef broth.
cooking at the 245º notch.
Foiled about 165º,with a little beef broth.
Cranked the FEC and ran them to 190º in the POINT.
Yes,the point.
Let set about 1/2 hr and sliced.
Tender and juicy,but just different than our slower cooked comp briskets.
You won't get much smoke at all.
Hope this helps a little.
Tom-Fl
Tom when you say cranked the FEC was that at the 245 or higher
Running 325º-350º.
Tom How did this affect your time,
On say a full packer at around 12 pounds?
On say a full packer at around 12 pounds?
We cook a little bigger packers than that,but seems like it takes a little more than two hrs to get to the foiling stage.
A little more than 1 1/2 hrs to hit 190º in the point.
About 4 hrs on a trimmed choice packer.
A little more than 1 1/2 hrs to hit 190º in the point.
About 4 hrs on a trimmed choice packer.
Going to try one of these today