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.

On Tue, 12 Aug 2014 20:21:09 -0400, Earl wrote:

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.


Yup, I'm also a believer that more wood after the first hour is a waste.

On 8/12/2014 8:21 PM, Earl wrote:
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.



All great points, but to be honest I just don't bother answering
harrold2 when he is just looking to stir **** up.... that's why I gave
the smart ass answer... just sayin'

On Tuesday, August 12, 2014 8:21:09 PM UTC-4, Earl wrote:
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.

Please expand on that brisket smoking technique. I've not tried one yet, but keep thinking about it when I see those beautiful briskets at Costco.

John H wrote:
On Tuesday, August 12, 2014 8:21:09 PM UTC-4, Earl wrote:
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.
Please expand on that brisket smoking technique. I've not tried one yet, but keep thinking about it when I see those beautiful briskets at Costco.

There's very good info he

http://virtualweberbullet.com/brisket2.html

On Mon, 18 Aug 2014 20:28:50 -0400, Earl wrote:

John H wrote:
On Tuesday, August 12, 2014 8:21:09 PM UTC-4, Earl wrote:
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.
Please expand on that brisket smoking technique. I've not tried one yet, but keep thinking about it when I see those beautiful briskets at Costco.

There's very good info he

http://virtualweberbullet.com/brisket2.html

Thanks, Earl...one of the links found there also had some good info.

http://virtualweberbullet.com/brisketselect.html

Going to Costco today to get a brisket. Now I have to decide between oak or cherry for smoking.

Poco Loco wrote:
On Mon, 18 Aug 2014 20:28:50 -0400, Earl wrote:

John H wrote:
On Tuesday, August 12, 2014 8:21:09 PM UTC-4, Earl wrote:
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.
Please expand on that brisket smoking technique. I've not tried one yet, but keep thinking about it when I see those beautiful briskets at Costco.
There's very good info he

http://virtualweberbullet.com/brisket2.html
Thanks, Earl...one of the links found there also had some good info.

http://virtualweberbullet.com/brisketselect.html

Going to Costco today to get a brisket. Now I have to decide between oak or cherry for smoking.

Here's my late response...

2/3 Hickory and 1/3 Cherry (or similar) for brisket. Works great for me.