Smoke on butt/brisket

Unknown

Cooking a brisket and a couple of butts this weekend. I love applewood on the pork but have never used it on the brisket. Is there a wood that would work great for both? Alder? Hickory? Thanks for the help.

JLOCKHART29

Can never go wrong with hickory or persimmon on heavy meats.

Scotty's Inferno

I second the hickory. If it were brisket only, mesquite would be my only choice. As for butts there's lots of ideas. Butt, for both, hickory is a good idea. Scott

Austin Smoker

Never tried persimmon....I've got a circa 1968 Walter Hagan Driver and 3-wood....hmmm...


JLOCKHART29 wrote:

Can never go wrong with hickory or persimmon on heavy meats.

ThrRoff

I did this brisket with apple and it got rave reviews.

JLOCKHART29

Got them growing wild all over my land. Mild wood but will not get over powered by the food. Milder than Hickory. I'm lucky as I have hickory,persimmon,oak,sasafrass,muskidine vine,peach and apple on my place. The trinity as I call it: oak,hickory and Persimmon is what I use for 90% of burns.

Unknown

Unless I hear a strong objection I may go hickory/apple mix which is what I've done on my butts in the past. I was just concerned that the apple may not be too good on the brisket.

Hammer

I use a mixture of cherry and hickory; heavy on the cherry. A great taste.
Hammer

Scotty's Inferno

Cool. Brisket is just plain great when cooked right. I'll give apple a try. It won't be easy to keep the mesquite in the bag, but I'll do it! Scott

Unknown

The cherry idea throws a wrench in my plan. I've got a bunch of cherry that I've really been wanting to use but didn't know what to use it on. On the other hand I'm a little hesitant to use it on a group of folks to which I've been preaching egg prowess. Hmmmm...decisions.

Hammer

Don't know about throwing a wrench in your plans, but Ray Lampe re; Dr. BBQ turned me on to it. Won't do either now without it. It's also mentioned in his cookbooks!
Hammer

eggheel

Hickory and cherry it is! I'll try to learn the photo posting process Sunday to show ya'll the results.

Mike in Abita

Hickory would be my first choice. Second would be apple.

mark9765

I have always bee told to go easy on the smoke with a brisket. A little at the beginning o the cook. I was told that a brisket will catch to much smoke a become bitter. Anything to this?

Grandpas Grub

Sometime try Cherry. The results are great.

Michael B

On brisket I like cherry and oak.

Smokin Tiger

I have had good luck with pecan on both butts and brisket in the past. I find pecan to be similar to hickory, but much milder smoke flavor.

Good Luck

TC

Emarf

I like pecan and cherry

Builder Chris

I typically use mesquite or hickory for a brisket, but with the pork smoking at the same time I would use pecan. I have never smoked with cherry, but I am sure it would be good.

Hammer

I had never used it in all my years of BGE q'ing. Dr. BBQ turned me on to it at an eggfest in Atlanta many years ago. It imparts a great taste; and I don't like Cherries per se.
Hammer