Video: Brisket on the FEPG

Former Member

I didn't see a topic for brisket on the FEPG so thought I'd toss out a little tutorial. This is the way I did it, YMMV. LHT 10, HHT 20, started at 170° for 3 hours then 225°. Turned it up at that time because I wanted to go to bed

Started fat side down for 3 hours to set the rub, then went fat side up. After 8 hours it had an IT of 165° so foiled it, and pulled at IT 195°, 12 hours after starting. The brisket was moist, decent smoke ring and good flavor.
http://www.youtube.com/watch?v=OA0AlnhpIIE

2/20/117:48 AM

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ddbMember

Lookin' good. Glad to see confirmation that my investment, which hasn't been delivered yet, can smoke.

2/20/1110:48 AM

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