Favorite wood for Brisket?? - Page 3

Bourbon Barrel BBQ · 02-06-2013, 08:42 PM

All apple all the time. My family has an apple orchard so I may be biased. :)

Wager · 02-07-2013, 01:07 PM

Thanks again everyone. since my briskets have all come out looking like charcoal so far, maybe i will give the cherry a try and see if I can get a little mahogany colored charcoal on the next one.

Eggspert · 02-07-2013, 04:23 PM

Cherry and Pecan 2 to 1 ratio here.

Eggspert BBQ

Kit R · 02-08-2013, 11:00 AM

Good to see the 2-1 pecan to cherry ratio is popular. I'm using Mojobricks for both on the BWS and WSM, but I also like Western Wood products a lot. The cherry Mojobricks in particular seem to give a nice color.

Gig'em99 · 02-08-2013, 11:17 AM

I use hickory and/or pecan for brisket. I used to use post oak and live oak a lot too. I've never added fruit woods to beef, but lots of people do it.

If you want to try mesquite, burn it down to coals first, then you don't have to worry about ruining your meat. I'm from Texas and still like mesquite a lot. So from time to time, I'll heat up my pit with it, and then throw the meat on with some seasoned hickory or pecan. This way you get some mesquite hints in the flavor profile from the early smoke.

I prefer fruit woods with my pork and chicken.

Amount of smoke flavor is all about fire/temp management. And that takes practice to master to your tastes.

MNmoose · 02-08-2013, 12:21 PM

Hickory is my favorite but oak will do if i'm out of it.

02-08-2013, 11:00 AM	#34
Kit R Full Fledged Farker Join Date: 10-20-09 Location: Springfield VA Downloads: 0 Uploads: 0	Good to see the 2-1 pecan to cherry ratio is popular. I'm using Mojobricks for both on the BWS and WSM, but I also like Western Wood products a lot. The cherry Mojobricks in particular seem to give a nice color. __________________ http://deguellobbq.wordpress.com

02-08-2013, 11:17 AM	#35
Gig'em99 On the road to being a farker Join Date: 12-10-12 Location: Richardson, TX Downloads: 0 Uploads: 0	I use hickory and/or pecan for brisket. I used to use post oak and live oak a lot too. I've never added fruit woods to beef, but lots of people do it. If you want to try mesquite, burn it down to coals first, then you don't have to worry about ruining your meat. I'm from Texas and still like mesquite a lot. So from time to time, I'll heat up my pit with it, and then throw the meat on with some seasoned hickory or pecan. This way you get some mesquite hints in the flavor profile from the early smoke. I prefer fruit woods with my pork and chicken. Amount of smoke flavor is all about fire/temp management. And that takes practice to master to your tastes. __________________ Custom 30"X84" competition-style RF trailer smoker Pecos 20"X60" OS by Old Country BBQ Char Griller 5050 with side box Baby Arm BBQ

02-06-2013, 08:42 PM	#31
Bourbon Barrel BBQ is one Smokin' Farker Join Date: 06-27-10 Location: Louisville, KY Downloads: 0 Uploads: 0	All apple all the time. My family has an apple orchard so I may be biased. :)

02-07-2013, 01:07 PM	#32
Wager On the road to being a farker Join Date: 02-20-08 Location: Charlotte, NC Downloads: 0 Uploads: 0	Thanks again everyone. since my briskets have all come out looking like charcoal so far, maybe i will give the cherry a try and see if I can get a little mahogany colored charcoal on the next one.

02-07-2013, 04:23 PM	#33
Eggspert On the road to being a farker Join Date: 04-25-12 Location: Willmar, MN Downloads: 0 Uploads: 0	Cherry and Pecan 2 to 1 ratio here. Eggspert BBQ

02-08-2013, 12:21 PM	#36
MNmoose Found some matches. Join Date: 02-21-11 Location: Ashby MN Downloads: 0 Uploads: 0	Hickory is my favorite but oak will do if i'm out of it.