Tried soaking my chips for 2 hours and got zero smoke flavor

I spent all day Saturday prepping for a brisket smoke. Soaked my hickory chunks in water for a full 2 hours like some forums said. Threw them on the coals and got barely any smoke ring or flavor in the meat. Turns out wet chips just steam and smolder instead of making clean smoke. My buddy laughed and told me dry chips give way more flavor. Has anyone else wasted a good brisket learning this lesson the hard way?

2 comments

2 Comments

wyatt7711mo ago

Man that's rough, I feel your pain. Did the exact same thing my first time with pork shoulder and ended up with some sad, gray meat.

julia_fisher281mo agoMost Upvoted

Happens to the best of us really... life's just a bunch of trial and error.