Loading…
5
Warning: I was way too heavy with the hickory smoke on my brisket
A judge at the Kansas City Royal last year told me my entry tasted like a campfire, which was a real gut punch. I cut my smoke wood down to just two medium chunks of post oak for a 15 pound packer, and it made a huge difference. Anyone else get a piece of harsh criticism that actually improved your process?
3 comments
Log in to join the discussion
Log In3 Comments
the_kai6mo ago
Two chunks is still a lot for a single brisket, man.
4
jadeg996mo ago
Last summer I trimmed my brisket down to a 12 pound flat before smoking. It still took 14 hours but the smaller size helped it cook more evenly. I just made sure to wrap it in butcher paper once the bark set. The end result was way more manageable for my family.
7