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 ?
Thanks for the nice words. They TV cookoffs are a lot of fun to do too! I like to smoke corned beef, just don’t put a salty rub on it because it’s already pretty salty. I use plain old black pepper on mine. Try adding some wood for the first couple hours and then wrap it in foil with 1/2 cup of water to finish. I cook mine to an internal temp of 195. Slice thin and serve with smoked cabbage.