How much smoke is too much smoke?

[Grits and Shins]

Smoked my first brisket about a month ago (and a turkey since as well). I am using a typical type smoker with a side mounted fire pit. Started a coal fire and supplemented with the easiest wood to get (other than Mesquite) - Hickory. I kept hickory logs on the fire all day so that there was always smoke in the cooking area. Cooked low and slow (between 220 and 250 degrees). The brisket was very tender and cooked well in that regard but I'm thinking the smoke flavor might have been a touch too strong. Any experienced smokers out there want to offer some tips?

 

Are there some better woods to use?

 

FYI ... dry rubbed the brisket the night before and made a home made sauce to serve with the brisket.

[untateve]

There are lots of milder woods if you felt the hickory was too strong. A lot of the fruit woods impart a milder flavor (e.g., apple, cherry, pear).

 

I can't help you much more than that because I don't have a typical type smoker with a side mounted fire pit.

Edited July 3, 2010 by untateve

[Kid Cid]

I would go with a softer flavored wood if you thought it was too much smoke. The meat will only pick up the smoke flavor for the first 3-4 hours anyway so it doesn't really matter after that point although you still want to keep the temperature steady. Oak and maple will also offer a lighter flavor than hickory and won't necessarily add the sweetness that the fruit woods can.

 

The best thing I can tell you is to experiment a bit with the woods to see which ones offer you the flavor that you like the best.

Edited July 3, 2010 by Kid Cid

[Chief Dick]

There are lots of milder woods if you felt the hickory was too strong. A lot of the fruit woods impart a milder flavor (e.g., apple, cherry, pear).

 

I can't help you much more than that because I don't have a typical type smoker with a side mounted fire pit.

 

 

I would go with a softer flavored wood if you thought it was too much smoke. The meat will only pick up the smoke flavor for the first 3-4 hours anyway so it doesn't really matter after that point although you still want to keep the temperature steady. Oak and maple will also offer a lighter flavor than hickory and won't necessarily add the sweetness that the fruit woods can.

 

The best thing I can tell you is to experiment a bit with the woods to see which ones offer you the flavor that you like the best.

 

Agree with both of these. I use a 50/50 mix of hickory and cherry when I smoke. A good friend of mine uses this mix in competition, and he wins pretty frequently.

[Jimmy Neutron]

If you liked the flavor of the hickory, but just thought it was too strong - simply burn a little less of it throughout the smoking process. I think brisket lends itself well to stronger smoke flavors like mesquite, but that is a personal preference. I use the "sweet woods" for pork and poultry.

 

I was told there should be a small stream of blue smoke rising out of the chimney, never more than a wisp. Too much smoke will leave an acrid flavor with the meat.

[Scooby's Hubby]

if you don't cough, then you don't get off... true that. LOL