Q: Hi, DR. BBQ:
I enjoy your website, your book, and seeing you on TV at the cook-offs. Those cook-offs sure are fun to watch.I am going to grill a “Corned Beef Brisket” and would like to add a small amount of smoke. My question is, at what stage should I add the wood to the charcoal, and how much? Thank you,
A: Hi Bud,
It”s always best to err on the “less smoke” side so I’d just add a little. Oversmoked food isn’t very good. Try using a mild wood like apple or cherry if you can. I prefer to add some smoke early, especially with corned beef because I like to wrap it in foil to finish. Matter of fact there is a recipe in the book. Happy St. Paddy”s Day to you.