Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Question on Wood\Smoking Chips

UKBradCUKBradC Posts: 46
edited 3:20PM in EggHead Forum
What wood would you all consider to be the best for these dishes?

1. Pork Butt with a Cuban-inspired marinade

2. Brisket with Dizzy Pig's Red Eye Express rub

3. Ribs with a secret homemade rub that has a brown sugar base

I've gotten pretty good with both long and short cooks the Egg but have not really experimented much with different types of smoking woods. Any advice would be greatly appreciated!

Thanks!


Brad

Comments

  • crghc98crghc98 Posts: 1,006
    I use cherry on all of my rib cooks,

    I like a mix of cherry, maple, and a touch of oak or alder on my pork butts, though I don't know enough about the marinade to comment further.

    I haven't messed with enough briskets to comment further...

    If you can get it, you can use the bark from a shagbark hickory tree on just about anything. Great flavor....I'll be using just that as my other woods run out....
  • Egg JujuEgg Juju Posts: 658
    This really falls into the land of personal preference and there probably isn't one single right or wrong answer. However, for my tastes I would do the following...

    1. Pork Butt with a Cuban-inspired marinade
    None
    2. Brisket with Dizzy Pig's Red Eye Express rub
    Mesquite
    3. Ribs with a secret homemade rub that has a brown sugar base
    Hickory... but I understand Pecan can be amazing.

    I hope that helps... good to see another Derby City resident on the forum. :)
    Large and Small BGE * www.quelfood.com
  • fishlessmanfishlessman Posts: 22,717
    cuban pork would be nothing or something light like guava or maybe a little peach wood. brisket would get maybe hickory and oak with a little cherry. ribs cherry wood with a hint of hickory, maybe sneak the smallest amount of mesquite in there when no ones looking. i sually mix and match with cherry as a base
  • fishlessmanfishlessman Posts: 22,717
    ive found three shagbarks within a short walk of the house, im good to go unless they decide to widen the road, then im there for tree cutting day :)
  • crghc98crghc98 Posts: 1,006
    buddy in Conn has shagbark all around his house. Brought home a trash bag full last time, will last awhile....

    I've seen a few near me, but none in the woods, all on somebody's property....wonder how'd they feel about me in their front yard pulling bark off of their tree?
  • fishlessmanfishlessman Posts: 22,717
    i get that all the time up at the lake, i yell... hellllllooo, can i help you :laugh: they say no, just checking out the water...always thought about following them home so i could walk around in their yard. i think they think they have a right to be there :laugh: was finding the hickory nuts in the yard, must have been coming home in the truck tires, trees were covered in poison ivy so i couldnt see the bark at first
Sign In or Register to comment.
Click here for Forum Use Guidelines.