Smoking

[Mike]

Smoked a brisket recently; first effort at smoking. It was delicious. Whole Foods was good source for 6 pound size. Wood chunks (as well as chips and logs) are available at A.J. Martin, but better to call day ahead. I'm interested in other local sources for woods for smoking, especially fruit woods. Suggestions?

[Mike]

Great suggestions; thank you. I brined (salt & sugar) the brisket and also used salt and pepper rub, keeping it simple to start. Won't do both again because too salty. Smoked w/ hickory and cherry. Heard that brining in apple juice is good as the acid in the fruit tenderizes the meat. Do you use a barbecue sauce when you smoke? Did not w/ brisket and really didn't think it needed it; just used some heated sauce for dipping.