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.