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Trying to figure out the safe temp to set the FEC-100 at when smoking a brisket/pork butt to get more smoke into the meat. I have heard of people setting the FEC at around 150-180 to let it smoke the meat and then set the hold temp to the traditional 225-250 range to actually finish the meat off.

What's the safe temp to set to pre-smoke for 4 hrs or so?
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On butts, I will cook the first two hours at 140, the next two hours at 180 and the remainder of the time at 230. One thing to note. If I am cooking a full load of 16 butts, I will cook the first four hours at 180 and then bump it up. That much meat is too hard for the FEC to hold temp down at 140.

On briskets, I smoke the first 6-7 hours at 160 then up to 230 till finished.

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