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Insert the temperature probe into the brisket through the foil. Continue to cook in the smoker for approximately 6 hours or until an ideal internal temperature of 190-200 degrees is reached. Remove the brisket from foil and let stand at least 30 minutes.

In my opinion, they all taste primarily smoky. But there are subtle differences between the various woods. Oak produces a clean, uncomplicated taste and is a favorite of the barbecue circuit, especially around Memphis, TN. Post Oak from Central Texas has a sweet and delicate flavor that makes Texas Hill Country barbecue unique. Apple (and other fru

Propane smokers also give a better smoky flavor when compared to electric smokers. Similar to the advantages of a gas grill, propane smokers are more convenient than charcoal or pellet smokers. A propane smoker is also similar to a propane grill in that it has push button ignition and a built in temperature gauge.

Remember, the heat in gas, pellet, and charcoal cookers comes from combustion which, when mixed with wood, produces gases that impart a distinct flavor. The heat in an electric comes from a glowing metal rod. Smoke is created by putting wood above the heating element and letting it smolder.

The vents on a gas grill are factory set, so this really only applies to charcoal grills. Just like us, fires need to breathe oxygen. The vents have to be open so the fire can breathe and keep burning. If you close the vents, you'll cut off the oxygen supply and presto! your fire will go out. The vents on the top, bottom or sides of the grill

The analogy that I most often use is baking a cake. You wouldn't bake a cake with the oven door open because it would take forever to cook, wouldn't rise or brown properly etc. because all the heat escapes. Likewise, it is better to grill with the lid down. Cooking with the lid down captures the heat and lets it do its magic on the food; the food w