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From Iowa

post #1 of 3
Thread Starter 

Hello,

I am WineGirl55 from Iowa and this is my first post to forum.  I live in North Central Iowa.  I own three grills and my latest purchase is a Broil King Keg.   I've had good success with the BKK so far but I'm always looking for tips and tricks.  Unfortunately this is my busiest time of year at work so the amount of time that I have to read and post online is limited.   Since it is the holiday weekend and i am not working, I am planning to try my first brisket on the BKK.   Besides low and slow, looking for any advice someone wants to write about. And yes, I will be enjoying a glass of wine with that brisket.   Happy 4th to all.  I look forward to hearing from you.  

post #2 of 3
Thread Starter 

I forgot to ask, so how does one know how much wood is enough?   Yes, I want that good smoked flavor but I don't want it to overwhelm the meat.  Also what do you recommend chunks or chips?  and last question - Soak the wood or use it dry?   

post #3 of 3

Hello and welcome from East Texas, I would use chunks if you are using charcoal, and Dry

 

Gary S

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