I have a neighbor that had a Good One smoker replica built, and he brought over brisket serial number 001 for me to taste and critique last night. He was amazed that it took so long . He had it on the smoker "all day" . That cracks me up.
His brisket was good (even though he used Mesquite ). I gave him some info to help him out and sent him a list of different smoking woods. In doing so, I saw corn cobs on the list. I have heard of people using these but forgot about it since I have slept more then three times since then. Here is what is said...
CORN COBS - The perfect way to make use of everything in your kitchen, corn cobs provide a nice, slightly sweet and somewhat fruity smoke. The subtle flavors of the corn are also imparted to the meat, making it perfect for pork and poultry.
This made me think that if that is the case, why couldn't you use shelled corn as well? it is commonly used as a heat source in stoves, so why wouldn't it work if you mixed it in with some pellets in a smoking tray to cold smoke with it or put some in your pellet smokers?
Has anyone tried this? I sense an experiment coming on.
His brisket was good (even though he used Mesquite ). I gave him some info to help him out and sent him a list of different smoking woods. In doing so, I saw corn cobs on the list. I have heard of people using these but forgot about it since I have slept more then three times since then. Here is what is said...
CORN COBS - The perfect way to make use of everything in your kitchen, corn cobs provide a nice, slightly sweet and somewhat fruity smoke. The subtle flavors of the corn are also imparted to the meat, making it perfect for pork and poultry.
This made me think that if that is the case, why couldn't you use shelled corn as well? it is commonly used as a heat source in stoves, so why wouldn't it work if you mixed it in with some pellets in a smoking tray to cold smoke with it or put some in your pellet smokers?
Has anyone tried this? I sense an experiment coming on.
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