my most favorite is chicken wings. I have done a couple of briskets.one was good the 2nd was not as good. my temp was at 179 in 5and one half hr's.I took it off the smoker and let it rest for a couple of hr's. it tasted fine but was it ever tough. I use a Brinkman water smoker.Open for any suggestions!!!.The meat was a 5#smaller cut.
Hi smoeking-one, i prefer smoked flavor too. I know equipment that you mention using it produces very nice results.
Have you tried red meats cold-smoking type? Salty sausages are good. Takes 2-3 days in any closed box and with only a gentle smoking source, no heat under....