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Smoked Brisket: Not Smoky Enough; Was it the Wood


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Smoked Brisket: Not Smoky Enough; Was it the Wood

sbp | Jul 8, 2004 03:29 PM

I smoked a brisket on my Weber Genesis for 12 hours on Monday. I know that a Weber isn't a smoker, but I've had much success with wood chips laid on the burners.

I kept the heat at 250-275, used a water pan next to the brisket (spice rubbed first), and added wood chips every hour or so.

The brisket got nice and charry on the outside (not burnt, but "burnt ends" charry), stayed moist and fall apart tender inside. Flavor from the spice rub was good, but there was no smoke ring, not much smoke flavor.

I've smoked lamb, pork, fish, chicken, and brisket on this grill, and this is the first time I've noticed a lack of smoke in the meat.

I used alderwood chips, which works great on fish. First time I used this wood on brisket. Was it the wood that is too mild? Did the spice rub (which was a bit thick) prevent the smoke from penetrating?

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