Dave Phillips
New member
Tonight I am starting the smoke on 3 whole briskets packers, 2 - 11 lbs and 1 - 7 lbs. I am going to use a large rib rack placed on top of the brisket on the bottom grate to hold the 7 lb'er. Then place the other large brisket on the the top grate.
The woods I have available to me to smoke are Red Oak, Apple, Hickory, Walnut, Cherry and Mesquite. I am trying to follow the first brisket recipe in the Smoke & Spice book. 1st question: From the wood available to me, what wood combination is recomended and in what ratios?
2nd question, after a great weather last weekend in Seymour, IN, tonight there is a freeze warning wth possible snow, what lid temp is recommended before I set it and forget it?
Your assistance and wisdom is appreciated.
The woods I have available to me to smoke are Red Oak, Apple, Hickory, Walnut, Cherry and Mesquite. I am trying to follow the first brisket recipe in the Smoke & Spice book. 1st question: From the wood available to me, what wood combination is recomended and in what ratios?
2nd question, after a great weather last weekend in Seymour, IN, tonight there is a freeze warning wth possible snow, what lid temp is recommended before I set it and forget it?
Your assistance and wisdom is appreciated.