Ben, One more thing re: smoking brisket
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Soak your hickory or mesquite chips or chunks in water to cover for about an hour. Add to fire or pan whenever you notice the smoke getting low. (We had to add them every hour so that meant that we went through a lot of chips). Hickory or mesquite chunks might work better since they last longer but we found that they wouldn't fit in our smoker with the converter. I hope the recipe and hints have helped you. Just jump in and give it a try, then make changes according to your experience and, of course, your taste.
MsgID: 17830
Shared by: Jackie/MA
In reply to: ISO: Charred Effect On Smoked Brisket
Board: Outdoor Cooking at Recipelink.com
Shared by: Jackie/MA
In reply to: ISO: Charred Effect On Smoked Brisket
Board: Outdoor Cooking at Recipelink.com
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