Which Brisket???

The bottom one looks closer,and a little better,but you don't say whether it was cooked on your pellet cooker for comp,or another cooker.

Just being a woodburner,doesn't preclude it from comp.

Yes, one was cooked on FE

What type of pellets did you use? I'm guessing the one with the bigger smoke ring is from the pellet cooker?

Why would you guess that? Both briskets were cooked with pecan/hickory mix. Both briskets were cooked to the same temp. Both briskets were wrapped at the same point in cooking cycle.

Well, regardless of which one was cooked where, the bottom one is surely the competition brisket just due to the size and thickness of the flat.

What do I win?

Bottom one was competition one, cooked on FE for much, much longer than the top one. The top one was cooked hot/fast and was done in half the time. That's the difference for the smoke ring depth IMO. Both briskets were very tasty and tender.

If you'd ever use your smoke stix, I'd give you more...

candy sue,
since im new to the fe world, could you elaborate on how long and what temp you cooked. im guessing you smoked then turned up the temp. would love to save time and brisket by gettin a little help. thanks a bunch.

Yeah Candy Sue, how about how you did it? And while you're at it, how'd you do that first place pork in Fort Smith

I cook big meats on the FE at 250 til done. Wrap them up when I like the color (really). Cook them foiled til they get to 200 and feel right when the thermopen probe has little or no resistence.

The hot/fast brisket was cooked on a stick burning pit like Rodney has. Custom made down in Texas, it's the prettiest pit you'll ever see. And on the competition circuit, you'll see several of them...Smokin Triggers, Lotta Bull, Smokers Wild...all three big winners.

Luck was with me, Russ. Looked picture of my box, and I'd not have given me any 9's for appearance. Did taste good, but I won't say it was any better than what I cooked at Bentonville. Didn't change anything or do anything special. Luck of the judging table.

And good luck to you at Perkins!

gotta love the pecan!!!! does the same thing to chicken too!!!
vacation is over
calling you wednesday for oak/pecan pellets and oak and pecan smoke stixs for the sm.
congrats on the way you have been doing in comps.
thanks for making a great product and all the help you have given me along the way
jack

Yup the FE definately makes a pretty brisket. This one was never wrapped.

That's a beauty, Steve! Mine turn into meteorites if I don't wrap, especially since I gave up the needle.

I owe you big time, BTW. Going over a final list of parts for the machine. Your info led to finding the inventor, who had started his own company. Has everything!

Yankee, I'm with Candy Sue as for the wrapping a Brisket to keep from having a "plank" to pull out of the smoker. Would you please share your technique with us.

Well I haven't cooked many briskets on the FE and I cooked this one awhile back. I believe I cooked it for 2 hours on smoke then 2 on 180 and the reast of the time at 250.

Sounds a little like a Fast Eddy technique?

yup