Smoking New Yorker

Discussion in 'Roll Call' started by jthunder, Jun 5, 2014.

  1. jthunder

    jthunder Newbie

    Hi Everyone,

    My name is Jon, people call me Thunder.  I live in Long Island, NY. I recently bought a Large Big Green Egg.  I found out about the BGE when I travelled down to Missouri for work.  I love it.

    Anyways, I have smoked chickens, burgers, and briskets.  One of the two briskets turned out great.  The last one I did came out very tough even though it had a good flavor.  I must have taken it off the smoker too early as I was in a hurry.

    One thing I learned is never be in a hurry when smoking meats.

    I have been using the BGE charcoal, which I find to be a pretty good quality.  Also I have experimented with using wood chips.

    Which woodchips are the best for a brisket?

    Also if you have any good suggestions for a good spicy rub that would be great!!!

    Finally, if you guys have a brisket recipe I would check it out.  I have found that Dr. BBQ had a really good recipe from the BGE website.

    Cheers

    May your Meat be Smoky and wife be Hot!
     

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