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I have been thinking about this since I done my brisket. I still have a hard time thinking it through.

When smoking big pieces of meat(brisket&pbs) I'm wondering if instead of 3-5 pieces of small wood that produces a lot of smoke at the start and in my cs020 seems to burn out at 3-5 hrs, that I would be better off to use 2 really large pieces. My thinking being that it would burn longer not as intense at start, but because of longer time to completely burn up. I could start cs020 at much lower cooking temp to keep meat under 140*,hence maybe as much or more smoke penetration?

Other question, would mustard and lots of rub stop any smoke penetration? It just seems possible to me.I'm lead to believe that wet meat takes less smoke than dry meat,why?
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First,the small amount of wood we are using,is not really going to give "deep" penetration to big hunks of meat.

Your approach,could increase the amount of smoke"laid on".

There are pure stickburners that lay on too much smoke and may have to foil,or bag to control it.

There are other cookers that use charcoal for heat,and add small chunks of wood at the appropriate times,for flavor.

Nothing says you can't add a little wood,half way thru your cook with your Cookshack.

Yes,as we gain experience,we learn to make our cooker work for us.

Scheduling is an example.

Holding at lower temps will be a function of your temp setting,not the amount of wood-but lower temps could/might allow more smoke penetration ,or maybe smokering in some cookers.

Not all agree.

As to the other,I wouldn't use mustard-anyway,unless I was eating a bologna sandwich. Smiler

There are some folks that think volume of rub could affect smoke penetration and smokering.

Others disagree.

Try some,each way.

Don't know about the wet/dry in every situation,although browning/carmelizing at higher temps can be slowed by wet surfaces.

Hope this helps a little-even though there may not be all yes/no answers. Big Grin
Last edited by tom
quote:
Originally posted by cal:.. I'm wondering if instead of 3-5 pieces of small wood that produces a lot of smoke at the start and in my cs020 seems to burn out at 3-5 hrs, that I would be better off to use 2 really large pieces...
On long smokes I usually include a thin piece for early smoke along with the larger chunks. Not sure if it matters but it makes me happy...
quote:
Originally posted by Tom:
Once again,we are using our experience and our good notes,to reproduce desired ,improved product.
Having never really 'oversmoked' a brisket, I experimented with several methods to get a little extra smoke 'laid on' with my 020. I am generally pleased with my results todate but still like to tinker.

I've learned/learning on this site to resist saying "this is it" until I have a a long string of sucess behind me with it, cause what I know/use today is always changing and refining. Thx for all your help

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