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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Where's the smoke?

nineeenineee Posts: 41
edited June 2012 in EggHead Forum
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


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