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| Smoked Brisket Today https://www.waguns.org/viewtopic.php?f=121&t=86180 |
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| Author: | MadPick [ Mon Nov 20, 2017 7:50 pm ] |
| Post subject: | Re: Smoked Brisket Today |
Man, that food looks good.... |
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| Author: | golddigger14s [ Mon Nov 20, 2017 9:29 pm ] |
| Post subject: | Re: Smoked Brisket Today |
Good stuff here. Do you soak your wood chips first, or do you put them in dry? All may chime in please. |
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| Author: | GeekWithGuns [ Tue Nov 21, 2017 2:42 am ] |
| Post subject: | Re: Smoked Brisket Today |
golddigger14s wrote: Good stuff here. Do you soak your wood chips first, or do you put them in dry? All may chime in please. Used to use wood chips after soaking several hours or overnight. Nowadays thinking I don't really want cold chips or steam altering the coal temperature so I've switched to using 2 or 3 of the large wood chunks without soaking. I think this is one of those Ford vs Chevy debates in BBQ as many folks will have their own take. Maybe more important is the quality of the smoke out of your vent. A heavy, gray smoke carries more impurities which can be imparted to your food. Best to let the fire stabilize a bit, including the wood chunks, till you're getting more of a wispy, whitish smoke. A little smoke goes a long ways on food. |
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| Author: | lionhrt [ Tue Nov 21, 2017 8:30 am ] |
| Post subject: | Re: Smoked Brisket Today |
GeekWithGuns wrote: golddigger14s wrote: Good stuff here. Do you soak your wood chips first, or do you put them in dry? All may chime in please. Maybe more important is the quality of the smoke out of your vent. A heavy, gray smoke carries more impurities which can be imparted to your food. Best to let the fire stabilize a bit, including the wood chunks, till you're getting more of a wispy, whitish smoke. A little smoke goes a long ways on food. True dat and gives a cleaner taste |
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