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how many hickory chunks

Ok so I asked for every tip imaginable but forgot to ask how many hickory chunks (and how often) do I put in while smoking a brisket. Hopefully somebody is awake because I'm about to start it lol. Any tips are appreciated


  • tjvtjv Posts: 3,376
    two steps:
    1. bury three or four in the lump
    2. place a couple on top the burning lump when loading the brisket

    chunck size about half the size or your fist or so....

    t ACGP, Inc.
  • SteveWPBFLSteveWPBFL Posts: 1,284
    I've been experimenting with reducing the number of chunks to a minimum and last Sunday smoked a pair of pork shoulders with just two chunks. Each chunk, about fist size, was located at the edge of the hot spot, the second after the first was about gone, until internal temp exceeded 140F or so. Plenty of smoke emitted from the Egg during the cook and plenty of smoke flavor in the pulled pork. I'll probably burn more lump in place of more hickory to hold temp but only needed the two chunks of hickory to get the desired result if that helps.   
  • McQMcQ Posts: 10
    Thanks y'all. About to throw it on now.
  • McQMcQ Posts: 10
    Do I add more later or just in the beginning?
  • tjvtjv Posts: 3,376
    the chunks you buried in the lump will burn during the cook.   hickory has a strong flavor profile.  pecan is my favorite and mellower than hickory or oak. t ACGP, Inc.
  • I use Hickory chunks for pork..around 3/4 chunks on lump when I put the meat on grill. No since of adding any later smoke only penetrates the meat during the first part of cook. Don't waste the chunks. I use Mesquite for Beef
  • MickeyMickey Posts: 16,517
    My goto is now Pecan and Cherry. Just got some Sugar Maple and the next ham gets it..
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • travisstricktravisstrick Posts: 4,864
    I dump 8 or 10 on top 30 min before the food goes on.
    Be careful, man! I've got a beverage here.
  • henapplehenapple Posts: 14,799

    I dump 8 or 10 on top 30 min before the food goes on.'re a hickory man!

    Green egg, dead animal and alcohol. The "Boro".. TN 
  • bccomstockbccomstock Posts: 337
    Mickey said:
    My goto is now Pecan and Cherry. Just got some Sugar Maple and the next ham gets it..
    I've been using maple chips when I can find them.. Excellent on pork IMO.
    MS Gulf Coast - Proud member of the Who Dat Nation!
    My Not Frequently Updated Blog:
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