ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 07-17-2013, 11:40 AM   #1
hominamad
Knows what a fatty is.
 
Join Date: 07-12-10
Location: New York
Downloads: 0
Uploads: 0
Default Brisket wood question - oak?

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~!
hominamad is offline   Reply With Quote


Unread 07-17-2013, 11:49 AM   #2
aawa
Babbling Farker

 
aawa's Avatar
 
Join Date: 07-03-12
Location: Virginia Beach
Downloads: 0
Uploads: 0
Default

It depends on your cooker. If you have an off set stick burner, you are using the wood as your heat source and smoke flavor (after you have already gotten a bed of coals) When you are using a charcoal smoker like a WSM or a kettle the wood is used to flavor and charcoal is used as your head source.

I have used oak with brisket and it is very good. However i prefer pecan wood for the flavor on briskets.
__________________
*Weber Mini WSM* *Weber Touch and Go Performer X3* *Sublime Smoke UDS* *Maverick ET-732 * World's Fastest Blue Thermapen **Pitmaster IQ110*
aawa is offline   Reply With Quote


Unread 07-17-2013, 11:50 AM   #3
pitbossJB
is one Smokin' Farker

 
pitbossJB's Avatar
 
Join Date: 12-05-09
Location: Albuquerque,N.M.
Downloads: 0
Uploads: 0
Default

Yes, oak has a great flavor. I love to use oak. You are talking about charcoal, yes?
__________________
"It's all done with smoke and mirrors..............I think I like smoke the best"

UDS
Highly modified Bandera w/ griddle on firebox
Mini SJ/UDS
Smokey Joe's
pitbossJB is offline   Reply With Quote


Unread 07-17-2013, 11:53 AM   #4
Big Johnson
Knows what a fatty is.
 
Join Date: 04-16-13
Location: Clearwater, Fl
Downloads: 0
Uploads: 0
Default

I use a kettle at times and when I do I use charcoal as my heat source and then add Oak chunks during the cook! I like the mild smoke flavor Oak gives.
Big Johnson is offline   Reply With Quote


Unread 07-17-2013, 11:53 AM   #5
hominamad
Knows what a fatty is.
 
Join Date: 07-12-10
Location: New York
Downloads: 0
Uploads: 0
Default

Sorry, yes charcoal. I usually put a few wood chunks on top of the coals, but have mainly used things like hickory, cherry, pecan, etc to impart flavor. Now I want to know if oak can also be used that way (for flavor) or if it is generally only used as a heat source when using a stick burner?

Thanks!
hominamad is offline   Reply With Quote


Unread 07-17-2013, 11:55 AM   #6
aawa
Babbling Farker

 
aawa's Avatar
 
Join Date: 07-03-12
Location: Virginia Beach
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by hominamad View Post
Sorry, yes charcoal. I usually put a few wood chunks on top of the coals, but have mainly used things like hickory, cherry, pecan, etc to impart flavor. Now I want to know if oak can also be used that way (for flavor) or if it is generally only used as a heat source when using a stick burner?

Thanks!
You can use any type of hardwood for smoke flavor in a charcoal cooker such as a WSM or Kettle.
__________________
*Weber Mini WSM* *Weber Touch and Go Performer X3* *Sublime Smoke UDS* *Maverick ET-732 * World's Fastest Blue Thermapen **Pitmaster IQ110*
aawa is offline   Reply With Quote


Unread 07-17-2013, 11:58 AM   #7
BB-Kuhn
Full Fledged Farker
 
BB-Kuhn's Avatar
 
Join Date: 12-27-12
Location: North Aurora, IL
Downloads: 0
Uploads: 0
Default

You're right - there's obviously a portion of the heat coming from the wood (it's on fire just like the coals, obv.) but it's pretty much just for flavor. I keep a few types of wood on hand, depending on what I am making - apple and hickory for most, but I use oak whenever doing beef - it's just one of those preferences I have.

Pork and chicken were MADE to have flavor added, and rubs/sauces/wood is a huge part of the flavor, but I prefer beef to be simple and taste like beef. Oak wood gives a nice smoke flavor without being overpowering or being too much influence on the beef flavor.
__________________
Cat Daddy's BBQ : 22.5 WSM / PBC / Weber OTG 22.5 Cajun Bandit / Smokey Joe Gold
BB-Kuhn is offline   Reply With Quote


Unread 07-17-2013, 12:03 PM   #8
drjiveturkey
Knows what a fatty is.
 
Join Date: 05-07-13
Location: Herndon, VA
Downloads: 0
Uploads: 0
Default

You can use oak for flavor too and goes very well with brisket. My personal go to wood is pecan though.
drjiveturkey is offline   Reply With Quote


Unread 07-17-2013, 12:08 PM   #9
Big Johnson
Knows what a fatty is.
 
Join Date: 04-16-13
Location: Clearwater, Fl
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Big Johnson View Post
I use a kettle at times and when I do I use charcoal as my heat source and then add Oak chunks during the cook! I like the mild smoke flavor Oak gives.
I have a 500 gallon Reverse flow and I use nothing but Oak unless I'm able to get Pecan.
Big Johnson is offline   Reply With Quote


Unread 07-17-2013, 12:11 PM   #10
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

Pin oak, a member of the white oak family, is my favorite wood for beef. I mix unsoaked chunks into my lump charcoal for the great flavor. It is used in many of the great BBQ joints in Texas where beef is king.

I believe than pin oak grows in parts of New York, but may be tough to procure. White oak is a good substitute and should be easy to find.
__________________
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
HeSmellsLikeSmoke is offline   Reply With Quote


Unread 07-17-2013, 12:16 PM   #11
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

In answer to your question YES.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 06:45 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts