Brisket Smoke Wood? - Page 2

The_Kapn · 10-13-2012, 03:51 PM

Quote:

Originally Posted by Corky

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.

I am a bit lost---I thought Oak was a nut wood.

Just kidding--we like the same thing except I use a TOUCH of Mesquite on PR also.

Quote:

Originally Posted by landarc

I dislike mesquite for smoking, the flavor tastes muddy to me. I prefer oak and/or pecan for beef.

That left coast Mesquite must some weird stuff

Seriously, I think the major bitch with Mesquite overall is that it is a strong flavor and will overpower the meat in a heartbeat if the cook is not careful. When I use it in MODERATION, I think it is an "earthy" flavor. When I have oversmoked with it, it is bitter and tastes like nasty creosote from a poorly managed fire.

This is a pellet thing only, and of little interest to most, but I mix "blended" mesquite pellets into all of my nut and fruit wood pellets. Winds up being 10-20 % which gives me the extra "earthiness" flavor we have grown to love.

Back to your regular scheduled programming

It's all Good Eats.

TIM

Corky · 10-13-2012, 05:47 PM

Quote:

Originally Posted by 1MoreFord

What kind of wood do you think oak is if it's not a nut wood??

Oak - Wikipedia, the free encyclopedia

I mean nuts I would eat . :)

Bbq Bubba · 10-13-2012, 05:54 PM

Quote:

Originally Posted by The_Kapn

I prefer nut woods for beef--just me.

Mesquite is KILLER on beef if used in moderation

TIM

This is good info.

Quote:

Originally Posted by Rich Parker

I like to use pecan.

Thats not Pecan, it was Ash.

Quote:

Originally Posted by landarc

I dislike mesquite for smoking, the flavor tastes muddy to me. I prefer oak and/or pecan for beef.

Stop using dirty wood?

Q Junkie · 10-13-2012, 06:41 PM

Well, I decided to turn my Pecan into Ash (stolen joke) and throw in some Hickory to Funk it up. I will be taking some pron throughout and will share as I go.

When I get some time I will post some pix of the UDS build as well, but that thang has been used more than Lyndsey Lohan since I built her.

You guys ROCK!

jestridge · 10-13-2012, 06:58 PM

What ever is free
I can't much differenc in any of the hardwoods and I say with a blind tsate test most people couldn't either. Anyway I don't think a few chunks of wood going to impart much of any flavor.

FireChief · 10-13-2012, 07:30 PM

Yeah, since you're using a UDS probably need to be more careful. Would tend towards pecan probably.

I have cooked briskets with Mesquite, Hickory, Oak and Pecan on my bit Horizon offset. Really not much difference between them if you're running a clean fire. Mesquite gets a bad rap. Nasty Mesquite usually due to a poorly maintained fire. At the end of the day I tip my hat these days to Oak. Just something about it that hits my senses when I'm running it. Just my $.02.

1MoreFord · 10-13-2012, 09:03 PM

Quote:

Originally Posted by Corky

I mean nuts I would eat . :)

By that definition I guess Black Walnut would have to be on your list of acceptable woods before Oak.

jeffjenkins1 · 10-13-2012, 09:58 PM

I use any kind of wood for beef as long as it's oak!

Really, all my best briskest were done on oak and apple but I have used apple, cherry, plum, pear and mesquite.

Jeff

jeffjenkins1 · 10-13-2012, 10:00 PM

Btw, walnut and black walnut is great for pork and sausage but it is very smoky and makes my beef a little bitter.

Jeff

Fat Woody · 10-13-2012, 10:47 PM

go with the pecan and cherry 50/50

cowgirl · 10-13-2012, 10:54 PM

I like a kiss of mesquite on brisket.

NorthwestBBQ · 10-14-2012, 12:51 AM

Oak and Hickory is great on Brisket.

Corky · 10-14-2012, 01:08 AM

Quote:

Originally Posted by 1MoreFord

By that definition I guess Black Walnut would have to be on your list of acceptable woods before Oak.

I have used it for pork and liked it. :)

Q Junkie · 10-14-2012, 04:18 AM

Well we are a few hours in with Pecan and a kiss of Hickory. I got it on a little late because the neighbors showed up with some "Swia" (fish) and wanted to do some fish tacos (deep fried). Dang that was good, but Captain Morgan and fish tacos may have upset my plan to Q the perfect brisket. Pecan and Hickory smell un_farkin_B_lievable.

Bbq Bubba · 10-14-2012, 11:48 AM

Pecan and hickory are basically the same with suttle differences. Use them seperate.

10-13-2012, 07:30 PM	#21
FireChief Full Fledged Farker Join Date: 05-05-09 Location: El Paso, Texas Downloads: 0 Uploads: 0	Yeah, since you're using a UDS probably need to be more careful. Would tend towards pecan probably. I have cooked briskets with Mesquite, Hickory, Oak and Pecan on my bit Horizon offset. Really not much difference between them if you're running a clean fire. Mesquite gets a bad rap. Nasty Mesquite usually due to a poorly maintained fire. At the end of the day I tip my hat these days to Oak. Just something about it that hits my senses when I'm running it. Just my $.02. __________________ .

10-13-2012, 09:58 PM	#23
jeffjenkins1 is Blowin Smoke! Join Date: 03-01-08 Location: Akron, OH Downloads: 0 Uploads: 0	I use any kind of wood for beef as long as it's oak! Really, all my best briskest were done on oak and apple but I have used apple, cherry, plum, pear and mesquite. Jeff __________________ You do what you have to do, so you can do what you want to do! Right now I am working on doing what I want to do! Ole Hickory Ultra Que 2 Primo Oval XL NB American Gourmet offset smoker UDS Turkey Fryer Told you I would get a signature.........

10-13-2012, 10:00 PM	#24
jeffjenkins1 is Blowin Smoke! Join Date: 03-01-08 Location: Akron, OH Downloads: 0 Uploads: 0	Btw, walnut and black walnut is great for pork and sausage but it is very smoky and makes my beef a little bitter. Jeff __________________ You do what you have to do, so you can do what you want to do! Right now I am working on doing what I want to do! Ole Hickory Ultra Que 2 Primo Oval XL NB American Gourmet offset smoker UDS Turkey Fryer Told you I would get a signature.........

10-13-2012, 10:47 PM	#25
Fat Woody Take a breath! Join Date: 03-29-09 Location: Lenexa, Kansas Downloads: 0 Uploads: 0	go with the pecan and cherry 50/50 __________________ Head Groundskeeper - Squirrel Haven Estate, Lenexa, KS Chief Cook of the infrequently competitive Fullwood Bros' BBQ Team Cigar Lounger, Malt Beverage Tester Owner/Operator of: Brinkmann "Lefty" Bandera clone, Comalco Black Dog grill aka The Chicken & Rib Machine, and various Weber kettles. World's fastest Belgian/Cuban Racing Yellow thermapen. Woody's official spousal motto: "I'm not happy 'til you're not happy!"

10-13-2012, 10:54 PM	#26
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	I like a kiss of mesquite on brisket. __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

10-13-2012, 06:41 PM	#19
Q Junkie On the road to being a farker Join Date: 07-07-12 Location: San Marcos, CA Downloads: 0 Uploads: 0	Well, I decided to turn my Pecan into Ash (stolen joke) and throw in some Hickory to Funk it up. I will be taking some pron throughout and will share as I go. When I get some time I will post some pix of the UDS build as well, but that thang has been used more than Lyndsey Lohan since I built her. You guys ROCK!

10-13-2012, 06:58 PM	#20
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky Downloads: 0 Uploads: 0	What ever is free I can't much differenc in any of the hardwoods and I say with a blind tsate test most people couldn't either. Anyway I don't think a few chunks of wood going to impart much of any flavor.

10-14-2012, 12:51 AM	#27
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Lynnwood, WA Downloads: 0 Uploads: 0	Oak and Hickory is great on Brisket. __________________ Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids

10-14-2012, 04:18 AM	#29
Q Junkie On the road to being a farker Join Date: 07-07-12 Location: San Marcos, CA Downloads: 0 Uploads: 0	Well we are a few hours in with Pecan and a kiss of Hickory. I got it on a little late because the neighbors showed up with some "Swia" (fish) and wanted to do some fish tacos (deep fried). Dang that was good, but Captain Morgan and fish tacos may have upset my plan to Q the perfect brisket. Pecan and Hickory smell un_farkin_B_lievable.

10-14-2012, 11:48 AM	#30
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	Pecan and hickory are basically the same with suttle differences. Use them seperate.