MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 10-06-2015, 11:07 PM   #16
BBQ Freak
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I have apple , pecan , hickory , cherry and oak but it is all great . just experiment and keep a log of your cooks to reference in the future what you liked and what others thought .
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Old 10-07-2015, 12:34 AM   #17
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We all have different tastes and have our personal favorites. But with that said, you can never go wrong oak. Its about as a all around wood as it gets. Its the wood of choice for the Brisket Gods. Who are we to question the Gods
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Old 10-07-2015, 11:30 AM   #18
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Use what you got, i went the whole summer and didn't use oak or hickory one time and barely any apple, I just didn't have any. I used lots of beech and mulberry and everything turned out great.
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Old 10-07-2015, 02:20 PM   #19
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I use pecan for both, but oak is pretty common for brisket and the butts will taste good with anything.
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Old 10-07-2015, 05:29 PM   #20
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hickory if smoking both
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Old 10-07-2015, 05:40 PM   #21
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Any wood is good for smoking, as long as it's cherry! (a wise man once said).

Sorry, couldn't resist.
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Old 10-07-2015, 06:21 PM   #22
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Quote:
Originally Posted by MisterChrister View Post
Any wood is good for smoking, as long as it's cherry! (a wise man once said).

Sorry, couldn't resist.
I have quoted that gentleman myself more than once.
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Old 10-23-2015, 04:05 PM   #23
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Thanks for all the great advice!

I ended up using pecan for the whole cook. First time using pecan and it worked well. I think I prefer the oak for the beef though. I've tried a number of woods with my beef, and oak produces an amazing flavor. Can't find hickory around here for some reason. I live in the City and it can be hard to source good BBQ supplies.

Again, thanks for the advice!
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Old 10-24-2015, 10:06 AM   #24
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Quote:
Originally Posted by BB-Kuhn View Post
Doesn't really matter. I'd do half and half if you already have both. Pork is great with apple and still really good with oak, and oak is the popular choice for brisket but I made an amazing brisket last weekend with just apple. Does not really matter all that much, maybe a 5% flavor difference. But a mix would be really nice.
I have 2 apples and 2 maples in my yard. I set aside all trimmings and use them for smoking the next year. Apple works fine with pork and chicken as all will tell you.

Since my wood is free I use it for everything if I have enough. If i run out by fall, I buy hickory or pecan. When I do deer in the WSM I just use 2X as much apple as I would hickory or pecan--the smoke flavor will get there, you just have to use more wood. I would imagine beef is like deer or lamb that way--just use a larger amount if you have a milder wood.
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