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Two Stage Smoking

FM Former Member
I will be doing my 3rd cook this weekend on my FEC-100. I am looking to pick a some more smoke flavor. My last smoke (4 pork butts) I did 2 hours at 180 then up to 230 to finish while using FE hickory pellets. I liked it... but would like a little more smoke.

What is your preference? My next step is to do 180 for 4 hours then go to 230. Should I go longer than 4 hours? Or go lower than 180? What have you found to be "the right combo?"

I know that everyone is different, but I would like to hear your thoughts.

If it matters, I will still be using hickory (thats all I have at the moment) and my load will consist of either 6 or 8 pork butts over 2 briskets.
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cal 2cal 2Member
I'm pretty new with the FEC smoking...but FE( yeah he invented them) says 8 hrs at 180* and that's the way I do it. I've heard of some folks doing 170*, but have yet messed around with that temp, guess no need too.

PBs on the top and bottom shelf with the briskets on the middle two, but that's just me.
M maxqMember
quote:
Originally posted by Grux:
wow 7 or 8 hours? I was thinking 4 or 5???


There's no hard and fast formula. It comes from trial and error. 7-8 hrs at 180 using hickory pellets may similar to 5-6 hrs using mesquite. It's all dependent on what you like for smoke profile.

Assuming 7-8 hrs @ 180 using hickory, I think you'll get a nice smoke penetration to the outer layer. Remember, you'll never penetrate a a butt, shoulder or brisket throughout with smoke no matter what you cook with.

I'm guessing you'll hit plateau (160-165ish) with the 7-8 hr/180o plan. At that point I'd raise your cook temp to 250 as you're not going to induce much more smoke into the meat. How long until they're finished depends on the size/weights of the butts. Maybe 3-4 hrs? That's an educated guess.

Take notes, make minor changes as you go and give yourself some wiggle room to find what best works for you.
FM Former Member
quote:
Originally posted by MaxQue:
quote:
Originally posted by Grux:
wow 7 or 8 hours? I was thinking 4 or 5???


There's no hard and fast formula. It comes from trial and error. 7-8 hrs at 180 using hickory pellets may similar to 5-6 hrs using mesquite. It's all dependent on what you like for smoke profile.

Assuming 7-8 hrs @ 180 using hickory, I think you'll get a nice smoke penetration to the outer layer. Remember, you'll never penetrate a a butt, shoulder or brisket throughout with smoke no matter what you cook with.

I'm guessing you'll hit plateau (160-165ish) with the 7-8 hr/180o plan. At that point I'd raise your cook temp to 250 as you're not going to induce much more smoke into the meat. How long until they're finished depends on the size/weights of the butts. Maybe 3-4 hrs? That's an educated guess.

Take notes, make minor changes as you go and give yourself some wiggle room to find what best works for you.


Thanks for your help! I have never done butts or briskets above 230. Will I see any difference in the quality of the finished product if I finish at 250?

Neither will be wrapped in foil for what its worth
cal 2cal 2Member
See here guys, THANKS for getting me in trouble for reading other forums...but I thought maybe, Grux didn't realize WHO was giving him some idea's on the other forum? Nice to know that I've been cooking close to what the legend brisket cook does!

I start all my meat cold in the Smokette, but prewarm my FEC.
FM Former Member
quote:
Originally posted by Coach:
13-15 lb brisket packer

12 hrs at 246

no foil

should be close..... check tenderness at 11 hrs

If ya need more smoke, rig a rack over the firebox. Use GREEN GREEN wood. Something like a 2-3 inch by 10 inch log. I use mesquite


no 2 stage smoke, Coach?
FM Former Member
Recently I've kicked up my cooking temps for briskets and butts for competition timing issues (arriving late). Yes, more smoke flavor comes with cooking at a low temp for a long time but that's time I sometimes don't have. I crafted a small steel box that I put 8 lit briquettes in and add a large chunk of wood. I put it on the floor of the FEC by the fire pot. I get plenty of smoke cooking at 300 and my cook time is greatly reduced.
FM Former Member
quote:
Originally posted by AZScott:
Recently I've kicked up my cooking temps for briskets and butts for competition timing issues (arriving late). Yes, more smoke flavor comes with cooking at a low temp for a long time but that's time I sometimes don't have. I crafted a small steel box that I put 8 lit briquettes in and add a large chunk of wood. I put it on the floor of the FEC by the fire pot. I get plenty of smoke cooking at 300 and my cook time is greatly reduced.


I would like to see pics of your setup.... do you have any available? I may do this

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