I am in the process of trying my first brisket. I have seared it as Oakie described, and have moved it to the smoker. I have turned it once and am just about ready to turn it again and cover it with foil. Question is: since it is covered, is there any reason to use hickory to maintain the heat? I am getting low on hickory, but I have plenty of lump charcoal.
Anyone out there able to help me out?
Thanx,
Chuck aka seearekern
Anyone out there able to help me out?
Thanx,
Chuck aka seearekern