Interesting. I use that in my burgers but normally get the smokey flavor from the wood when I smoke. I guess I might have to go pull that bottle out tonight.
Any other tips?
Originally Posted by Pyle's BBQ
What are you using for a marinade?
I've tried about 8 different marinades. The best taste I've gotten was my own but, as I said, it wasn't good enough. Tonight I'm using a Brown Sugar Bourbon Grill Mates marinade on one and a Smokey Maple from Silver Palate on the other brisket.
Smoking is done on a Weber Smokey Mountain using Lump Charcoal and a mixture of Apple and Orange woods. In the water pan is water and a little red wine.
I've been able to produce killer smoked pork, ribs, fish, and chicken so I can work the smoker. Not being able to produce killer brisket is killing me.