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just wondering?

I am just wondering what everyone uses to smoke a brisket? I have apple. I like to try new things but hate to screw them up. Everyone have a great weekend. If you're working like me, well just make the best of it

Comments

  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    I like pecan or hickory with beef. The Texicans will tell you it has to be Mesquite. It's a little too strong for my taste
    LBGE
    Go Dawgs! - Marietta, GA
  • nolaeggheadnolaegghead Posts: 19,777
    Oak is popular to use for brisket.  Really you could use any smoke wood with a brisket.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Charlie tunaCharlie tuna Posts: 2,191
    Pecan is a milder smoke, but goes well with beef and pork!
  • All oak here.
    Keeping it Weird in the ATX
  • SMITTYtheSMOKERSMITTYtheSMOKER Posts: 2,542
    edited March 2013

    We like to use Oak Lump charcoal along with a couple of chunks of Hickory smoking wood.  We will also use some cherry for color on the smoke ring.

     

    Hard to beat the Oak/Hickory combination for tradititional BBQ.

     

    -SMITTY     

    from SANTA CLARA, CA

  • So I opened a bag of Hickory chunks at work,  going to try them this time. Whats a good amount of chunks to use?
  • We like to use Oak Lump charcoal along with a couple of chunks of Hickory smoking wood.  We will also use some cherry for color on the smoke ring.

     

    Hard to beat the Oak/Hickory combination for tradititional BBQ.

    So just a couple of chunks? And cherry, I will try that. Thanks
  • nolaeggheadnolaegghead Posts: 19,777
    Put the packer on cold and start the cook off low, 225-250, and you'll get a nice smoke ring.  Once it gets past 140, you can crank it up to 275-300.  You can also cheat and put a little bit of sodium nitrite in the rub (I swear I don't do that!).
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Put the packer on cold and start the cook off low, 225-250, and you'll get a nice smoke ring.  Once it gets past 140, you can crank it up to 275-300.  You can also cheat and put a little bit of sodium nitrite in the rub (I swear I don't do that!).
    Ya right I bet you dont do that.  :))
  • Yes, I only use a couple of chunks.  One right in the fire and one at the edge of the fire.

     

    -SMITTY     

    from SANTA CLARA, CA

  • Yes, I only use a couple of chunks.  One right in the fire and one at the edge of the fire.
    Can I ask you this? Do you use the cherry at the same time? 
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