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Favorite Brisket wood

Borders
Borders Posts: 665
edited November -1 in EggHead Forum
Ok, I'm not totally committed to the mesquite idea discussed below. What do usually use?[p]Thanks, Scott[p]Nature Boy-I have the beer part under control. Have no fear.
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Comments

  • Painter
    Painter Posts: 464
    Borders,
    I don't do briskets often around here as I can't seem to find a good one. Usually a select or overpriced choice. But the ones that I have done I use oak. Seems to be what goes with beef for me. [p]I remember my youth when Pa used to hang a hind quarter of beef in the attic that he had cured for dried beef. We used to take a knife and slice off a hunk and take down stairs and thin slice for sh*t on the shingle. [p]He used the cement block milk house for a smoke house when he got out of the dairy business. Never could seem to find that flavor anywhere when we moved to town.
    I now find it at small town meat markets with their own smoke houses. The taste is what I remembered as a kid. The difference is smoking with oak.
    Bob--- Rambling on and missing my Dad
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  • Nature Boy
    Nature Boy Posts: 8,687
    Painter,
    Ramblin about special Dads is fine with me![p]I agree on the oak. I have been using cherry, but found the JD chunks (whiskey saturated oak) that Qfan brought down imparted a smell (and taste) that was incredible. Mixed with the cherry it is a super treat. Just split a few tons of freshly downed red oak that I look forward to using a few pounds of once seasoned. 'Course I won;t be soaking them in whiskey. Need to check in with Naked Whiz's wood exchange as I have not since I posted about all this extra red oak I have!
    Beers Bob. Need any oak?
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • WudEyeDoo
    WudEyeDoo Posts: 201
    Borders,
    I have used a combination of pecan and apple in the past. I don't think it's overpowering, seems to be a pretty good mix. That's what I'm going with on my brisket/pork butt cook tonight.
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  • Borders
    Borders Posts: 665
    Painter, That's a story worth rambling about and a Dad that's worth missing. I still have my Dad and we got him an egg for Christmas. He's a smokin' machine.[p]
    I like the oak idea w/a little cherry. We have a killer smokehouse here in St Pete, and all they use is oak. [p]FYI-Our WalMart superstores have packer's cut briskets, for 1.49 lb. The packer's cut is the way to go for most purposes.[p]Scott

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  • QBabe
    QBabe Posts: 2,275
    Scott,[p]I'm really fond of oak and cherry for beef. Put a couple of big chunks in there and mix it in with the lump so as it burns, it gets refreshed from time to time as the long burn winds down. It'll do some fantastic things to your beef.[p]Happy Weekend,
    Tonia
    :~)

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