Vertical Meat Smokers
Smoking my first brisket – advise needed on wood?
Hello all,
I’m smoking my first brisket today and I have wood smoker with the firebox on the side and the vertical meat rack. I’m using wood chunks to smoke with but it seems like these wood chunks are burning up like crazy and I keep having to add more and more. At this point I feel like I’m going to end up using 3 to 4 bags of wood chunks to get this brisket smoked. Is this normal or is there a better? Should I try to find some wood logs?
Any advise?
Sounds like the smoking is well underway. After the first 3-4 hours the meat pores will close and the smoke is not absorbed any longer. After this you are wasting smoke. Enough smoke on the outside could give a bitter sort of taste. Ditch the wood.
At this point you just need enough heat to keep it cooking slowly, about 215 degrees give or take 10-15 should do the trick. Control the heat with your damper. A fast cooked brisket will challenge a Pit Bulls jaws.
Use charcoal, you don’t need the smoke any more. Just make sure if you need lighter fluid that you start the fire outside the box until the fluid has burned off. I would just use the burning wood to light the charcoal. just throw it in.
Keep it moist using a baste or mop or water pan and cook until tender.
Vertical Drum Smoker…tease
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