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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-13-2012, 03:28 PM   #1
Q Junkie
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Default Brisket Smoke Wood?

14.5 lb packer on UDS. Goes on tonight around Midnight for grub after golf. I plan on injecting with beef broth, rubbing mostly with S&P with a little rub and wrapping in butchers paper around 160-170. My choices for wood are Apple, Hickory, Pecan and Cherry. Reccomendations, sugestions or combinations are apperciated. I have only cooked Brisket one other time and I think I under cooked it. I guess I cook too much Tri-tip. But this time I am way more prepared thanks to this site.
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Unread 10-13-2012, 03:34 PM   #2
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One small fist-sized chunk of each?
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Unread 10-13-2012, 03:50 PM   #3
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I usually do a 3:1 or 4:1 ratio of fruit to hickory (depends how big are the chunks). So I'd do Apple or Cherry (3-4 chunks) for every 1 chunk of hickory. On my egg, I usually find 5-6 chunks are good for a big brisket. Some people may say for beef to maybe do even fruit/hickory or just all hickory, its really all personal preference.
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Unread 10-13-2012, 03:58 PM   #4
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I don't help goofers in mean golfers no it was goofers. I like Pecan( it's a TX thing) burry 4-5 fist sized chunks in the basket and drop on on top when you load the meat.
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Unread 10-13-2012, 04:00 PM   #5
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I have been using apple and hickory mixed on most of my pork cooks but I just did a pork shoulder and a big mess of habenaros with the pecan and hickory and I was really digging the smell and the pulled pork was awesome. I just don't know if there are any good combo's specifically for a brisket.
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Unread 10-13-2012, 04:04 PM   #6
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Oak or mesquite are traditional in Texas where brisket is king. Pecan would be my choice of those you list, but I woud be use more wood than normal since brisket can take more smoke than most meats.
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Unread 10-13-2012, 04:11 PM   #7
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i use Oak for heat and a little Mesquite for POP on Beulah, in Big Jim I put 1 3X 8 piece of Mesquite standing up in the middle of the basket and load the lump around it. From what you have to work with Pecan is the choice and makes a dam fine brisket.
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Unread 10-13-2012, 04:16 PM   #8
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2:1 pecan to hickory for me.
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Unread 10-13-2012, 04:20 PM   #9
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I do have some mesquite chips not chunks. Should I sprinkle some of those in there as well?
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Unread 10-13-2012, 04:27 PM   #10
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I prefer nut woods for beef--just me.

Mesquite is KILLER on beef if used in moderation

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Unread 10-13-2012, 04:29 PM   #11
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I like cherry and oak for beef. Mostly the same proportions as described above. But there is no right answer.....
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Unread 10-13-2012, 04:34 PM   #12
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Quote:
Originally Posted by The_Kapn View Post
I prefer nut woods for beef--just me.

Mesquite is KILLER on beef if used in moderation

TIM
Funny but I like nut woods for pork but not for beef. I like Oak with a touch of mesquite for beef, except prime rib which I do all oak.
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Unread 10-13-2012, 04:38 PM   #13
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I like to use pecan.
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Unread 10-13-2012, 04:38 PM   #14
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I dislike mesquite for smoking, the flavor tastes muddy to me. I prefer oak and/or pecan for beef.
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Unread 10-13-2012, 04:40 PM   #15
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Quote:
Originally Posted by Corky View Post
Funny but I like nut woods for pork but not for beef. I like Oak with a touch of mesquite for beef, except prime rib which I do all oak.
What kind of wood do you think oak is if it's not a nut wood??

http://en.wikipedia.org/wiki/Oak
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