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Wood for Briskets?
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Steve-B
Posts: 339
I did my first brisket tonight, and it came out great. I did have my wife ask me take make it smokier next time. This was odd since she usally says she could use a little less smoke. I used a handful of mesquite spread around the center of the lump. Is a there a better wood for briskets? Oak?
Comments
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Steve-B,
I think I've seen oak, hickory and cherry mentioned as good for brisket.[p]TNW
The Naked Whiz -
Steve-B,[p]I use nothing but pecan wood and it yeilds excellent results everytime. Smells unbelievable too!![p]Good luck! [p]Mark
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The Naked Whiz, oak and cherry are excellent for brisket. I like to use the two woods on a nice thick 2" Rib Eye on occasion. Indirect smoke at 225° for approx fifteen minutes, remove from grill, crank up the coals and finish steak direct until done. Mmmmmmm...........
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Steve-B,[p]Oak and cherry are my favorite woods for beef or lamb. I tend to use a couple of nice chunks if I'm doing a roast that'll cook for a couple of hours. I haven't mastered brisket yet...[p]Tonia
:~)
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Steve-B,[p]I like a light smoking on beef. Cherry, plum and chestnut have worked really well for my tastes.[p]John
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Steve-B,
My favorite wood for beef is Jack Daniels barrel chips. I just toss a handful on there as I'm putting the meat on. IMHO gives a very nice flavor.
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