Doing it on a BBQ grill seems really hard. Is there a side access to put more wood in, or am I just not seeing the whole contraption?
You know, there's nothing like cooking over wood, sitting there in your chair watching the fire, poking the coals, drinking beer.
Briskets are so big I asked a smoking expert if the meat was good as leftovers. He told me "Don't ever leave leftovers. Eat as much as you can, have company over to help out, but never, ever leave any for the next day." So when can we come over?
Why is it not wrapped?
The wrap comes after the smoke. About six hours of oak/pecan mix, then a wrap.
You have some red butcher paper?
I do, but it won't help him.
Doing it on a BBQ grill seems really hard. Is there a side access to put more wood in, or am I just not seeing the whole contraption?
You know, there's nothing like cooking over wood, sitting there in your chair watching the fire, poking the coals, drinking beer.
Briskets are so big I asked a smoking expert if the meat was good as leftovers. He told me "Don't ever leave leftovers. Eat as much as you can, have company over to help out, but never, ever leave any for the next day." So when can we come over?
Yes, there is a smoker box attached to the side. I cut the wood to size with a compound miter saw, and add pieces as needed.