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I swear charcoal briquettes beat lump charcoal for slow smoking
Honestly, I tried doing a 8-hour brisket with lump charcoal last weekend and got super uneven heat. Switched back to standard Kingsford briquettes for the next one and held 225 degrees steady for 7 hours straight on my Oklahoma Joe. Lump might be trendy for grilling steaks but for low and slow I got way more reliable temps. Anyone else feel like briquettes just work better for all-night smokes?
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the_rowan24d ago
Well were you using a specific brand of lump or just whatever the store had, because not all lump is the same for holding temps. I find that the big brand lump like Royal Oak is way more consistent than the cheap bagged stuff with huge chunks mixed in. What kind of wood were you running with the briquettes for the brisket?
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faithjones24d ago
Did you try mixing a harder wood like hickory with the briquettes for better temp control?
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