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1

You want thin blue smoke. While I don't have any good explanation on the chemical differences between 'blue' smoke and white smoke, there's certainly some advantage in taste. Blue smoke is a slightly cooler smolder from the wood, rather than an almost-burning-state. Use chunks of smoke-wood (roughly fist-sized chunks, rather than the coin-sized chips of ...


3

I apologize in advance if I miss any of your key points, but I will do my best to address them. First, on the color of the meat -- brisket will be brown, but may have a red and/or pink smoke ring around the edges. It can be difficult, sometimes impossible, to achieve with a gas or electric smoker. Regardless, the smoke ring is strictly a cosmetic quality, ...


4

From what I can tell you're generally on the right track here. From what you've said, there are probably just a few issues. tough/dry/rough. Believe it or not not cooking long enough could be the problem here. You want your brisket to get in that 190-200 range, this will cause the connective tissue to break down and make it very nice. The other possibility ...


-3

The fact that the meat was brown just says that it went too long. Invest in a meat thermometer, take it out when it hits 160 and rest. (Pull the meat out take the temp, don't do it in the oven or the smoker) I think you did everything else right. Wood chips that aren't on fire will not create smoke, it's really steam they release and when the water ...



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