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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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10-13-2012, 02:28 PM | #1 |
is One Chatty Farker
Join Date: 07-07-12
Location: San Marcos, CA
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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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10-13-2012, 02:34 PM | #2 |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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One small fist-sized chunk of each?
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10-13-2012, 02:50 PM | #3 |
Take a breath!
Join Date: 03-08-11
Location: Northern NJ
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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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10-13-2012, 02:58 PM | #4 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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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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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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10-13-2012, 03:00 PM | #5 |
is One Chatty Farker
Join Date: 07-07-12
Location: San Marcos, CA
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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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10-13-2012, 03:04 PM | #6 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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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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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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10-13-2012, 03:11 PM | #7 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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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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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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10-13-2012, 03:16 PM | #8 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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2:1 pecan to hickory for me.
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10-13-2012, 03:20 PM | #9 |
is One Chatty Farker
Join Date: 07-07-12
Location: San Marcos, CA
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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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10-13-2012, 03:27 PM | #10 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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I prefer nut woods for beef--just me.
Mesquite is KILLER on beef if used in moderation TIM
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10-13-2012, 03:29 PM | #11 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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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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10-13-2012, 03:34 PM | #12 |
is one Smokin' Farker
Join Date: 06-21-11
Location: Liberty Lake, WA
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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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10-13-2012, 03:38 PM | #13 |
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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I like to use pecan.
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10-13-2012, 03:38 PM | #14 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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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10-13-2012, 03:40 PM | #15 | |
Babbling Farker
Join Date: 03-14-05
Location: Central Arkansas
Name/Nickname : Joe
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Quote:
http://en.wikipedia.org/wiki/Oak
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