Brisket with oak chunks and more smoke

[scottv]

I've been trying to get more smoke on my meat lately.  I'd love to be able to achieve the snoke flavor that the meat has the next day. Using a mix of lump, wood chips and stubbs has given pretty good results, but still not enough for me. I don't want it overbearing i just want to taste it more. I recently bought the chip pucks from home Depot and tried them on ribs. They work better than just throwing tje chips on due to them lasting longer.
 
Went to costco yesterday and bought a brisket and stopped at academy for some jerky seasoning. I noticed they had oak chunks which i haven't been able to find up until then.
So, i put 4 oak chunks in the chimney as well as the 2 pucks of oak chips 4 pieces in the tray. Using royal oak today.




so far so good with smoke and not just vapor

and the money shot. Prime brisket seasoned with just salt, pepper and some cayenne pepper overnight.


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[teesquare]

Have you tried cold smoking? Prior to cooking?

[scottv]

No. Thats just more work lol

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[teesquare]

No. Thats just more work lol

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Well... I suppose it depends on what you are after in flavor. And - what value that may have to you. Some folks will cold smoke, then wrap the meat or vac. bag it and place int eh fridge for a day or so - then cook it. I have tried it, and while it is more of a time investment....the results can be spectacular.

[tomcrete1]

Looks like plenty of smoke to me! We all have different tastes of how much is enough

[scottv]

after about 7 1/2 hours. 45 minutes of it wrapped

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[scottv]

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[teesquare]

Nice smoke ring! Enough smoke flavor?

[scottv]

Nice smoke ring! Enough smoke flavor?

Yeah it was good for me. Too much and thats all you taste and it gives me heartburn. I try and replicate the Central Texas places and they generally just have a hint of smoke

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[HighOnSmoke]

Very nice looking brisket.

[teesquare]

Nice smoke ring! Enough smoke flavor?

Yeah it was good for me. Too much and thats all you taste and it gives me heartburn. I try and replicate the Central Texas places and they generally just have a hint of smoke

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It does look really good. If you can get your hands on some pecan, and cherry chunks try that combination and let me know how you like it. For me, it is the best I have ever smelled - or tasted. And - cherry wood really adds to your smoke ring

[Smokin Don]

Great looking brisket Scott!!! Makin me hungry! Don

[scottv]

Nice smoke ring! Enough smoke flavor?

Yeah it was good for me. Too much and thats all you taste and it gives me heartburn. I try and replicate the Central Texas places and they generally just have a hint of smoke

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It does look really good. If you can get your hands on some pecan, and cherry chunks try that combination and let me know how you like it. For me, it is the best I have ever smelled - or tasted. And - cherry wood really adds to your smoke ring

I've tried pecan before and didn't care for it to much. I've used cherry on ribs. Gives them a nice color

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[teesquare]

Same here...but a funny thing happens when you combine 2 ingredients in cooking. Sometimes 1+1 = What is this? rather than 2.
Try different woods in combination, you may find something that becomes your signature smoke profile.

[Thefewthatquethemoo]

Brisket looks very good.