Skip to main content

Reply to "Getting wood to last"

I agree with Smokin'. I was a little vague in my response. Brisket will take a lot of smoke is what I was trying to say. I like a lot of smoke on a brisket, more so than any other meat I cook, so I indulge myself and load it up. But I would suggest that you know your wood and tastes before doing that. 10oz of mesquite would likely kill me, and even though I like hickory, 10oz would be pretty strong there as well. The oak is hard to over use so I go with a mixture of it and hickory, but your tastes may and will vary. Also, I usually do two briskets at a time, or a combo of brisket and shoulders, so in addition to a full wood box, I also have a pretty full smoker.
×
×
×
×