KC wrote:
On 8/11/2014 8:25 PM, Earl wrote:
KC wrote:

They do if you mix in wet Hickory chips...

No need for them to be wet.


Hummm, not sure why I soak them, prolly cause grandpa' did.

You want to get as much smoke into the meat as early as possible. Once
it's "sealed" the benefit is diminished. There are also discussions
that wet smoking woods add a bitter taste. I smoke the hell out of
brisket and pork shoulders immediately and never add any more for the
12-16 hour process.