Wood Smoker Chunks

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	Cameron Smoker Cooker Bourbon, Oak, and Maple Wood Chip 3-Pack Sale Price: $14.45
	Description Instill your favorite rich and smoky taste, using Camerons Wood Smoking Chips. A trio of flavors let you discover different and delicious taste sensations, each with its own marvelous and distinctive aroma...

	Royal Oak Charcoal 9 Lb. List Price: $31.59
	Description Royal Oak Charcoal 9 Lb. Rich Hardwood Flavor High Btus For Clean Hot Burning Made With Selected Oak And Hickory Hardwood Bagged Discovery Acc, Sup, Hwu Price is indicated for bulk discounted quantity of 6 unit(s) per case.

	Smokehouse Products Assorted Chips, 4-Pack Sale Price: $18.99
	Description Chips n Chunks Assorted Carton of 4. Four, 1 3/4 pound packages. Two Hickory, 1 Alder and 1 Apple. For use in Luhr-Jensen smokers, smokehouses, barbecues, grills, and more to add distinct smoke flavor to any meal.

	Smokehouse Products Assorted Flavor Chips, 12-Pack List Price: $52.68 Sale Price: $51.99 You save: $0.69 (1%)
	Description Chips n Chunks Assorted Carton of 12. Twelve, 1 3/4 pound packages. Four Hickory, 2 Alder, 2 Apple, 2 Cherry and 2 Mesquite. For use in Luhr-Jensen smokers, smokehouses, barbecues, grills, and more to add distinct smoke flavor to any meal.

	Smokehouse Products Big/Little/Mini Chief Flavor Pan Sale Price: $7.99
	Description Wood chip/chunks pan for Big/Little/Mini Chief smokers.

how to smoke a brisket?

i have a charbroil barrell smoker. i smoked my first brisket today. It sucked. I did a 13 pounder for 13 hours at about 225 degrees. the rub was overpowering and it was ok, but not great. very smokey tasting. any tips. one main question i do have is when you add charcol, can you put it directly on the flame, or should you always use a starter like i did? i went through a whol bag of charcol, is that normal? btw i soaked the wood chunks and followed all directions. please help
the grill has a separate Smoker Box. I used a dry rub and left it marinating for 12 hours... also, the temp of the smoker was approx 225 degrees. it was much more tougher than i expected.

I usually smoke mine for about 6 hours. I use a cajun spice on the outside and smoke it with the fat side up. Don't flip it at all while you're cooking it. Just throw more charcoal on without using fluid, it will catch just fine. Add it when your fire gets low but has not gone out. You want to keep a steady, low temperature at all times. The type of wood you use makes a difference as well. At home we use pecan and oak, over here in the heathen hinterlands all we can get is bagged mesquite. It's a very strong wood and only takes a little. Smoke it until the internal temp is between 160-165 degrees. Remember that it will keep cooking after you take it off the smoker. Good luck with your next brisket.