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Step 4Preparing the Chips and the Smoker
Once you give the brisket a good 48 hours with the rub and let the flavors marry to the meat, it is time to smoke! I use the cheap-ass Brickman Charcoal smokers and they work great. Sure you can spend loads on a nice side-box smoker (and I plan to some day), but having fancy equipment is not required!
I start with Kingsford and build a nice base of heat and then add charcoaled Mesquite and Hickory. I soak the chips (again your call, I use a blend of hickory, apple and mesquite) and add them in every 1/2 hour to get lots of smoke.
I start with Kingsford and build a nice base of heat and then add charcoaled Mesquite and Hickory. I soak the chips (again your call, I use a blend of hickory, apple and mesquite) and add them in every 1/2 hour to get lots of smoke.
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Dec 5, 2010. 1:33 PMTNPcorpsman84
says:
If you're like me and always forget to soak your wood, you can soak a bunch ahead of time, drain and freeze in ziplock bags!
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