mrpigs
Full Fledged Farker
- Joined
- Feb 24, 2016
- Location
- Cincinna...
Local Kroger had choice whole packers on sale today for $2.49/lb so I grabbed one for my first ever whole brisket cook next Friday or Saturday.
I got plenty of weird looks as I went through the whole bin checking every one for the thicker flats, floppiness and fat content. Hope I picked a good one.
My question is, in all the hours I've spent researching brisket cooking I can't recall seeing anything on using hickory for smoking a brisket.
I'm asking because my oak supply is almost gone and what's left is so well seasoned that I probably won't get hardly any smoke out of it anyway. I do have plenty of black cherry and last fall I happened upon a bunch of hickory that ranges from partially to almost fully seasoned and got it for free.
Should I try it? Maybe mix some in with the oak and/or cherry?
Thanks for any advice.
I got plenty of weird looks as I went through the whole bin checking every one for the thicker flats, floppiness and fat content. Hope I picked a good one.
My question is, in all the hours I've spent researching brisket cooking I can't recall seeing anything on using hickory for smoking a brisket.
I'm asking because my oak supply is almost gone and what's left is so well seasoned that I probably won't get hardly any smoke out of it anyway. I do have plenty of black cherry and last fall I happened upon a bunch of hickory that ranges from partially to almost fully seasoned and got it for free.
Should I try it? Maybe mix some in with the oak and/or cherry?
Thanks for any advice.