hominamad
Knows what a fatty is.
For traditional, Texas-style brisket, I understand that most people like to cook with oak. My question is - is this wood meant to impart flavor or is it mainly used as a heat source?
I guess my real question is.... if I'm cooking a brisket on a WSM or kettle, would it be weird to use coal as the source but then use oak chunks solely for flavor? Or is oak not really meant to be used that way? When doing beef I usually use hickory which I like a lot, but was thinking of trying out oak for a change. Not sure if this is generally used as a "flavor wood".
Thanks~!
I guess my real question is.... if I'm cooking a brisket on a WSM or kettle, would it be weird to use coal as the source but then use oak chunks solely for flavor? Or is oak not really meant to be used that way? When doing beef I usually use hickory which I like a lot, but was thinking of trying out oak for a change. Not sure if this is generally used as a "flavor wood".
Thanks~!