Had my best brisket cook ever last Saturday

I've been messing with offset smokers for about 3 years now and finally nailed a perfect brisket. Held 225 degrees for 14 hours straight with a BGE and never had to add charcoal once. Has anyone else found a specific wood blend that works better for longer cooks?

2 comments

2 Comments

milabaker17d ago

That held 225 for 14 hours without adding charcoal is seriously impressive" - I've been using a BGE too and found hickory and apple wood mixed together gives a really nice flavor for long cooks like that. The apple wood burns a little hotter from my experience, so you gotta watch the temp more carefully when you add it. I've had good results wrapping in butcher paper around hour 10, which helps keep the bark from getting too hard while the meat stays moist. Nothing beats that feeling when you finally cut into it and see that perfect smoke ring, man.

hollym1216d ago

Yeah actually I gotta push back a little on the apple wood burning hotter thing. Apple wood is a fruit wood and they actually burn pretty close to the same temp as hickory, both are around the same density. What usually makes the temp spike is if you add too much wood at once or if the chunks are really dry. I've been doing this for years and I think the bigger issue is that apple wood gives off more white smoke than hickory if you add it too early, which can make the meat bitter. You gotta let the smoke thin out before you put the meat on. But I do agree that apple and hickory together is a killer combo, especially for pork shoulders. That sweetness from the apple cuts through the heavy hickory really well.