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Reply to "Costco Prime Briskets"

I don't know that charcoal is approved in the Cookshack smokers.  When I first started smoking some 30 plus years ago, I went from an upright Brinkman to my SMO 009.  I was still in the more smoke for the longest time mode.  Every thing I did started to taste the same.  Chicken and pork tasted the same as beef.  I finally realized that this smelled just like creosote.  The SMO smokers are very tight, and very moist.  2 to 8 oz. of wood is usually plenty of smoke.  Some people say that they cook fish and chicken in a well seasoned smoker and don't add wood.  Most of the people that have replied to you have learned over the years that in the SMO smokers, the meat will take smoke until it reaches 140-150 degrees internal temp, and after this the smoke starts building up on the outside and starts tasting like creosote.  This is why I said: I try to get as much smoke on the meat before it reaches 140 degrees IT, and why some of us start the cook with cold meat in a cold smoker.

 

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