Pastrami - what flavor of smoke?

Never Summer

I corned the brisket over the weekend using the recipe from "Charcuterie" and have it all rubbed down in the fridge and ready to be smoked tomorrow. I checked Thirdeye's site and he recommends using pecan wood. My choices are: apple, cherry, hickory, mesquite or persimmon. What do you all recommend?

I'm excited - have some rye bread dough going in the fridge tonight for tomorrow's sandwiches. :woohoo: :silly: :woohoo:

Thanks for your help,

Patty

Fidel

Given those choices I would probably go with persimmon and maybe a little apple mixed in.

I like oak too.

Never Summer

Thanks, Fidel. I'll check in town in the morning to see if they have pecan or oak, but I think they just have hickory and mesquite.

Patty

BobS

I did one with cherry and hickory and it was very nice!!

Never Summer

That's good to know - I may be doing the same - Thanks!

Patty

Big'un

I also do a combo of 2 parts cherry and 1 part hickory, I think it's perfect!