Which meat takes best to wood smoking?

[Socks]

My wife hates the flavour of wood smoke, so I'm on my own when I add wood chunks. I've only tried a few times with chicken. Is there a specific meat that takes to the smoke the best? ie: if you had a bunch of BBQ to eat and only one of them was smoked with wood, which would it be?

[dbq]

My GF says the same thing, but since I got off the hickory into a fruit woods, she hasn't complained about too much smoke. Apple seems to work good with chicken and pork for her, gonna try cherry next.

[caseydog]

The more delicate the meat flavor, the more noticeable the smoke flavor will be. Chicken has a pretty delicate flavor, and personally don't like my chicken smoked, yet I do like smoked turkey. Go figure.

Size and surface area matter, too. If you slice open a pork but, and take a bite of the meat in the center, you'll find it has no smoke flavor. That's why pulling it works so well, since you are blending the internal meat with the external bark and smoke ring meat.

On the other hand, a brisket flat, sliced, gives you bark and smoke ring in every bite.

You could just smoke a butt, and when it is done, separate the center meat from the outer meat. You eat the outer meat, and she gets the inner meat. You have nice smokey flavor, and she won't have any smoke -- but both will be good.

CD

[Sean "Puffy" Coals]

One type of meat that goes best with wood smoke flavor? Definitely pork. There's a wide variety of cuts available and all are good smoked: ham, shoulder, ribs, bacon, jowls, loin, tenderloin, chops, you can grind it up and make sausage and smoke that too.

If you're looking for a lot of good smoky flavor, I'd suggest doing a rack of pork spares or small shoulder butt. Spares benefit from having tons of surface area to soak up the smoke; butts give you great pork flavor from the light & dark meat mixed together plus the bark... MmMmmMmMm, bark.......pardon me while I salivate.

[caseydog]

If you're looking for a lot of good smoky flavor,

Yeah, ribs really do pack a lot of smoke flavor per bite.

CD

[Gadget]

I personally love Apple. Great for chicken and even Rib / B Butt. With the later two I throw in some Hickory too. Haven't used much Mesquite

[Bludawg]

Get a new Girlfriend!:doh:

[El Ropo]

It almost sounds like you're not getting a clean burn with your cooks. Does your SO talk about numb tongue?

Show us some pics of your food, it'll help determine what's up.

[luke duke]

That sounds like grounds for a divorce.

[jestridge]

Get rid of those charcoal brick things and use real wood coal most people don't like the taste of those charcoal briquetts thingy and never had taste real wood bbq, using a few small chunks of wood isn't really bbq flavor.

[Myrdhyn]

wrap hers in foil the whole time, leave yours unwrapped. boom, both have bbq and to their preference :P

To answer your actual question: brisket.