Smoker experimenting

So some time back I mentioned/asked about using bourbon char in the smoker, well I will say after using it for quite some time, if you proportion it correctly with your wood chips, it does make a difference.

I started out just using a little bit and wasnt happy with the results or lack of results. But as I started incorporating more of the char into the smoke time, more the flavor came through.

In my MES I do half wood chips and half char per load and has been fantastic with pork, turkey and beef.

Have a really small corned beef brisket in there now, 2.44 lbs, with char and mesquite chips, rubbed with pepper, garlic powder, cumin, coriander, brown sugar, smoked paprika and ground chipotle powder.

Ill post results when it comes out.

 

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