Does anyone else have any trouble getting a good smoke flavor on briskets when using a BGE?
In the past I used a smoker with an offset firebox and used pecan wood. Briskets had a great smokey flavor and a nice smoke ring. I haven't been able to get anywhere near the smoke flavor on a brisket using a BGE and the smoke ring is non existent. I've tried mixing chunks of wood in with the lump charcoal, I've tried layering it and I've tried making a column of wood from top to bottom towards the back of the BGE, all with the same results.
Anyone have any advice on how to get more smoke on a brisket in a BGE?
In the past I used a smoker with an offset firebox and used pecan wood. Briskets had a great smokey flavor and a nice smoke ring. I haven't been able to get anywhere near the smoke flavor on a brisket using a BGE and the smoke ring is non existent. I've tried mixing chunks of wood in with the lump charcoal, I've tried layering it and I've tried making a column of wood from top to bottom towards the back of the BGE, all with the same results.
Anyone have any advice on how to get more smoke on a brisket in a BGE?
