smoking on a egg...

[eman]

I've never smoked on a egg?
Go to smf and ask There's a few there that use em
It is a pit isn't it? not a smoker.
When i use my pit for small smokes i just keep the temps at my set range and put a good hand full of chips in a heavy duty foil packet and lay them next to the coals so they will smoke.
There is a school of thought that does high temp brisket smokes .
325° to 350° vs 225°- 230° for low and slow smoking. cuts the time by over half.
You still smoke to 165° then wrap in heavy foil w/ a lil broth or beer and back on the pit till 190° if you want to slice it or 205° if you want to pull it. Don't forget the burnt ends!!!

[meaux fishing]

Originally Posted by eman

I've never smoked on a egg?
Go to smf and ask There's a few there that use em
It is a pit isn't it? not a smoker.
When i use my pit for small smokes i just keep the temps at my set range and put a good hand full of chips in a heavy duty foil packet and lay them next to the coals so they will smoke.
There is a school of thought that does high temp brisket smokes .
325° to 350° vs 225°- 230° for low and slow smoking. cuts the time by over half.
You still smoke to 165° then wrap in heavy foil w/ a lil broth or beer and back on the pit till 190° if you want to slice it or 205° if you want to pull it. Don't forget the burnt ends!!!

low and slow sounds way better to me...