Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Where's the smoke?
Options
nineee
Posts: 41
I smoked a 3.5 lb brisket and while it was good and tender, it didn't have enough smoke flavor for me. I cooked indirect 3 hrs then wrapped in foil and put it back on the grill and began checking for internal temp of 200 after an hr. It was done in 4 hrs. I did my smoke chips in a spiral as recommended by BGE video. There was a lot of smoke the first hr, but none after that. Do you think because it was on for so short a time it didn't have time to absorb smoke? Do you folks ever add more chips while you're doing a slow low cook? Waddaya think? Nina in KY
Comments
-
Personally i like chunks better, but when using chips I add them just before i put the meat on and spread them throughout the lump so there is always something smoking in there.
How many chips did you use?Bx - > NJ ->TX!!!All to get cheaper brisket! -
that spiral idea is hokum. fire burns down, not outward. i distribute chips andchunks in the center up and down in the lump. the fire will go down and find more chips.
whether chips or chunks doesn't really matter. unless you used two chips versus two chunks. but the same amount of wood in chip or chunk form will be alright.
i frankly find better luck with more chips than fewer chunks, simply because the fire can sometimes burn from under a chunk and leave it high and dry
ed egli avea del cul fatto trombetta -Dante -
I used 2 cups of chips. But I will definitely use chunks and chips the next time. Thanks for the tips.
-
Always listen to stike. Also though, 4 hours seems awfully fast for even a 3.5 lb brisket, and its not really going to be absorbing smoke after being foiled. Also, it could have been a mild wood. What kind of chips were you using?
Pentwater, MI -
2 cups should be fine. you don't need to worry about whether it's chips or chunks. many people prefer chunks. that's cool.
i use whatever the heck i have on hand. it all works.
and shadownick is right about foil. no smoke flavor while it's in there. but foiling is a go-to strategy for many with brisket. i still can't get brisket right, so i'm not gonna say 'don't foil'
@shadownick: i'm just passing along info i have heard before. i don't have all the answers. >-
ed egli avea del cul fatto trombetta -Dante -
-
-
I used hickory. That's what Dr. BBQ from the BGE said to use. Anyway, Thanks for all the comments. This is, afterall, a process and we learn with each new cook.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum