Thanks for sharing your method of smoking a brisket, it …

Comment on How to Make Smoked Beef Brisket by Pigskin Barbeque.

Thanks for sharing your method of smoking a brisket, it sounds like it would be great.
I hate when folks can’t respect each region of the country or each persons style of barbeque like there is only one way to do it. I personally don’t soak my wood chunks because I like them to burn but you soak yours. Those little differences is what makes barbeque so great!

I’m pinning this to my pinterest.

Malcolm Bedell is co-author of the critically acclaimed “Eating in Maine: At Home, On the Town, and On the Road,” as well as the taco-centric blog “Eat More Tacos,” and the junk food-centric “Spork & Barrel.” His contributions include Serious Eats, Down East, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, “‘Wich, Please,” was named “Hottest Restaurant in Maine” for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.