Any recommendations between apple, hickory or mesquite wood for smoking a briskett. I already have some apple wood chips, but would be willing to take a quick trip up to the hardware store or Home Depot if someone could pursuade me to use one of the other two. Just curious, any feedback would be appreciated. Also, can someone tell me just a ballpark estimate on how much smoke I should be trying to create throughout the process? I think that I am a little bashfull with the wood because I always read about getting that bitter taste with too much smoke. I did a rack of ribs last weekend and they had a good smoke flavor, but not real overpowering. I would assume that the more meat in the smoker, the more smoke you should be giving it??
post #1 of 18
4/29/08 at 12:06pm