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Smoking New Yorker

post #1 of 2
Thread Starter 

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.




May your Meat be Smoky and wife be Hot!

post #2 of 2

Hello Jon, welcome to the forum, glad your hooked on smoking. Here is a smoke I did weekend before last check it out. Wood for brisket can't go wrong with hickory, pecan or oak, It takes the smoke flavor great.


Gary S

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