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Chunks or chips.
Options
phillybirdsarebest
Posts: 8
Hello from Pa!
Any thoughts on what is better to use for smoking a brisket- chunks or chips? I am figuring for a 15 hour cook, the chunks are best bet- thoughts?
Any thoughts on what is better to use for smoking a brisket- chunks or chips? I am figuring for a 15 hour cook, the chunks are best bet- thoughts?
Comments
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either,or.If you use chips be sure to mix them completely throughout the load of lump.
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Personally, I don't see any good reason to ever use chips. Chunks are easier and will burn throughout your cook.Packerland, Wisconsin
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To each his own.I have used both and see no difference.(when using the BGE).
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I suppose "wood is wood", regardless of size. Probably doesn't matter, just preference on my part.Packerland, Wisconsin
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Yeah,I got some woods available locally that we cut in chunks.The ones we don't have I just order the chips.Chips are good if you make sure they are mixed throughly throughout the entire load of lump so wherever there is fire there are chips.
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For long low and slows, chunks are best. If you don't set it up right with chips, they will all burn off in the early stages. Soaking the wood does not really do anything for you.
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I've used both and I think you can get good smoke in the meat with both. If you use chips make sure they are spread through out your lump.
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I use to use just chunks. Lately I switched to chips. For whatever reason I get better smoke and smoke ring when I use chips. I make about 3 or 4 foil puches and put them through the pile and I scatter some chips throughout the fire without foil pouches.
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It really is a test and see what you like kind of game. It can also depend on the recipe. I normally prefer chunks regardless, but have used chips with excellent results as well.I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season.
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Interesting idea on the foil pouches. I've never tried that method.
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I use chuncks mainly because there are a lot of hickory and apple trees around here. I got guys at work that bring me in branches. I cook for them, they give me wood. Free wood is good wood.
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I would use foil packs on the gaser before I got the egg. They work good.
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Whatever you have is good. I like hickory for brisket.
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