wjwheeler
Full Fledged Farker
We've had 4 180s with peach......
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Favorite wood for Brisket??
- Thread starter Wager
- Start date
Jaybo77
Knows what a fatty is.
Pecan and cherry.
boogiesnap
Babbling Farker
i am all ears for the rest of that recipe. :mrgreen:
Wampus
somebody shut me the fark up.
All our meats go on the Jambo at different times but we use red oak and apple for the whole cook. Red oak gives a real nice color. We use probably 1 apple log for every 2-3 oak logs.
Candy Sue
is one Smokin' Farker
Apple was always my favorite on anything, but when I switched to 50/50 pecan and cherry the judges liked it better. Actually start Jambo with pecan wood and switch to cherry pellets so not really 50/50 like with the FEC...
Candy Sue
is one Smokin' Farker
You going to be in Young Harris? We're making peach pellets tomorrow, I think. Been out for a long, long time. I admit it, I don't understand the peach mystique. Just doesn't work for me.
Bbq Bubba
somebody shut me the fark up.
Sassafras and swamp elder works best for beef.
sdbbq1234
is Blowin Smoke!
2to1 Hickory and Apple.
wallace
wallace
Rich Parker
Babbling Farker
Peach here
wjwheeler
Full Fledged Farker
Well it's what I learned at JOS cooking school with a special rub from Rich & Mark..... oh and a lot of TLC!
Bourbon Barrel BBQ
is one Smokin' Farker
All apple all the time. My family has an apple orchard so I may be biased. 
Wager
Full Fledged Farker
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. :wacko:
Eggspert
Full Fledged Farker
Cherry and Pecan 2 to 1 ratio here.
Eggspert BBQ
Eggspert BBQ
Kit R
Full Fledged Farker
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
Knows what a fatty is.
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.
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.
