Well, I finally tried it.
Turned out pretty good, room for improvement, but I'd give this a B+ effort.
I started out the other night w/ a 14lb packer, trimmed it up real good (forgot to take a pic). I like to trim quite a bit, probably more than others, but I like to start separating the flat and the point a little bit by taking out a lot of the fat about 1.5-2" so I can put rub in there.
I used a little Accent, sea salt, coarse ground pepper, and Smokin Guns Hot while using spray olive oil to make it stick.
Prepped it last night and put it out in the garage fridge.
I found some large sheet pans that I put the wire racks in that are the perfect size to set my FEC100 grates on, so when I prep and rub, I have it already on the rack on the tray, ready to go straight into the smoker w/ little or no mess. Works pretty slick.
FYI: This was also my first Brisket on the FEC-100, so I had really no experience on what was about to transpire at 5am when I got up to fire things up.
Well 5am + 2 snooze buttons later, I was out on the enclosed back deck w/ a salamander running (FEC's w/ the IQ4 don't necessarily play well under 40*) getting things a going.
I had the hopper filled w/ Louisiana Grills Competition Blend and also I thought, what the heck, I got a new Amazin Tube Smoker, so I filled it w/ BBQ Delight Cherry pellets.
I also had the firepot vacuumed out and about of cup of pellets in it to hasten it up.
10 min later, the IQ4 was warmed up, time and temp of 230* were set, tube smoker was lit and door was cracked an inch to get a little extra O2 in there.
10 more minutes later the brisket was on the top rack w/ a drip pan underneath it, the tube smoker was blown out, Maverick 732 inserted and sync'd, & door was latched up tight.
I've found that by priming the fire pot on the FEC it will come up to temp pretty fast, you just can't add too many pellets or it will over shoot quite a bit. Well, it was up to temp in about 10 more minutes and after I saw it stabilize, I was back in bed watching Fox News before 6am. Not bad for me, amazing what a little planning will do, especially when I'm running around in sweat pants and slippers in 20* weather!
She sat there low and slow until about 3pm when she hit an IT of 155* and I pulled her out to wrap.
You can kind of see how I like to trim them in this pick.
I had a really nice bark w/ that deep mahogany color going on.
It took all I could muster to not stick a knife in it to see what kind of smoke ring the BBQ Delight Cherry and Amazin' Tub Smoker had created!
All I could find in town was white parchment paper that had no coating on it, so that's what I used. I'm gonna be picking me up a roll of real butcher paper next week.
Turned out pretty good, room for improvement, but I'd give this a B+ effort.
I started out the other night w/ a 14lb packer, trimmed it up real good (forgot to take a pic). I like to trim quite a bit, probably more than others, but I like to start separating the flat and the point a little bit by taking out a lot of the fat about 1.5-2" so I can put rub in there.
I used a little Accent, sea salt, coarse ground pepper, and Smokin Guns Hot while using spray olive oil to make it stick.
Prepped it last night and put it out in the garage fridge.
I found some large sheet pans that I put the wire racks in that are the perfect size to set my FEC100 grates on, so when I prep and rub, I have it already on the rack on the tray, ready to go straight into the smoker w/ little or no mess. Works pretty slick.
FYI: This was also my first Brisket on the FEC-100, so I had really no experience on what was about to transpire at 5am when I got up to fire things up.
Well 5am + 2 snooze buttons later, I was out on the enclosed back deck w/ a salamander running (FEC's w/ the IQ4 don't necessarily play well under 40*) getting things a going.
I had the hopper filled w/ Louisiana Grills Competition Blend and also I thought, what the heck, I got a new Amazin Tube Smoker, so I filled it w/ BBQ Delight Cherry pellets.
I also had the firepot vacuumed out and about of cup of pellets in it to hasten it up.
10 min later, the IQ4 was warmed up, time and temp of 230* were set, tube smoker was lit and door was cracked an inch to get a little extra O2 in there.
10 more minutes later the brisket was on the top rack w/ a drip pan underneath it, the tube smoker was blown out, Maverick 732 inserted and sync'd, & door was latched up tight.
I've found that by priming the fire pot on the FEC it will come up to temp pretty fast, you just can't add too many pellets or it will over shoot quite a bit. Well, it was up to temp in about 10 more minutes and after I saw it stabilize, I was back in bed watching Fox News before 6am. Not bad for me, amazing what a little planning will do, especially when I'm running around in sweat pants and slippers in 20* weather!
She sat there low and slow until about 3pm when she hit an IT of 155* and I pulled her out to wrap.
You can kind of see how I like to trim them in this pick.
I had a really nice bark w/ that deep mahogany color going on.
It took all I could muster to not stick a knife in it to see what kind of smoke ring the BBQ Delight Cherry and Amazin' Tub Smoker had created!
All I could find in town was white parchment paper that had no coating on it, so that's what I used. I'm gonna be picking me up a roll of real butcher paper next week.
