Just found your page looking for info about chorizo and …

Comment on How to Make Smoked Beef Brisket by Frank Gadberry.

Just found your page looking for info about chorizo and stumbled on the smoked brisket article. I love your site and only have something for you to try if you care or have chance to. I don’t know if hickory grows in Maine or not but if you ever have a chance to get some green hickory give it a try. I live in Oklahoma and both hickory and pecan are everywhere and the hickory benefits from thinning in thickets and native pecan trees are also plentiful. A mixture of both woods is ideal. I used to cut a three or four inch hickory the day before I was cooking. I am book marking your site for future reference, thanks for all the hard work.

Frank

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.