My BBQ team purchased a FEC100 a couple of months ago. We have had several successful cooks on it so far. We have competed using Treagers for the past couple of years and have always cooked our boston butts to a internal temp of 195 to 205 depending on the butt. Briskets about the same.
However it seems to us using the FEC that the meat is "done" before it reaches the above temps. It seems the butts are very tender, moist and done at a lower temp. Say around 180 to 187 are so. I know our temp probes are calibrate because they have been checked.
If we cook them to "normal" temps they are over cooked. If we take the briskets to 195 they are fall apart tender.
Any and all input would be greatly appreciated.
Johnny
Son Seekers BBQ Team
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