🔕 🔔

My Basket ()

All questions

Smoking a brisket

Slow cooking a brisket for 10 hours over a grill temperature of 225-250. Smoking it with hickory. The problem is that the 225 is too low to keep the hickory smoking. Any ideas of how to make sure that the hickory remains smoking while cooking brisket at a low temperature? Thanks for all suggestions.

asked by JasMWood about 2 years ago
2 answers 906 views
8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1

Chops is a trusted home cook.

added about 2 years ago

Are your hickory chips in a smoker or wrapped in aluminin foil packet?

F65acbf7 0dd0 4443 9442 f25cd7b9155f  img 1121
added about 2 years ago

They are in a smoker

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.