As the wood burns, it produces lots of smoke, leaving your brisket with a bold, earthy aroma in addition to the imparted bacon fragrance. This ability to transform meat for the better in various ...

For the smoke, keep adding wood chips while the brisket cooks for 9 to 12 hours. Add the ribs during the last six hours of ...

Sure, there's turkey and sausage, but beef brisket and ribs overshadow those ... but a little sweet cherry wood smoke on a turkey highlights the meat in a more refined way than many other kinds ...