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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


  • tazcrashtazcrash Posts: 1,852
    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! 
  • stikestike Posts: 15,597
    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
  • nineeenineee Posts: 41
    I used 2 cups of chips.  But I will definitely use chunks and chips the next time.  Thanks for the tips.
  • ShadowNickShadowNick Posts: 520
    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
  • stikestike Posts: 15,597
    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
  • Little StevenLittle Steven Posts: 28,817
    I'm gonna sous vide one


    Caledon, ON


  • boatbumboatbum Posts: 1,273
    Want more smoke - put in more wood.  
    Cookin in Texas
  • nineeenineee Posts: 41
    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.
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