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.