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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