Brisket and smoke question

[jgh1204]

On another board, someone from Michigan made the comment that he was cooking his pork loin first and then adding the brisket because he did not want to over power the brisket with smoke.

I told him I would be more worried about the pork loin being overpowered.

He said he had been told that pork was more forgiving with smoke and that brisket absorbs smoke like a sponge.

I have never heard this argument before.

BTW, he was cooking a very small flat, about 4 lbs.

 

[thillin]

Only time I have some accross over smoked brisket is here in Texas every once in a while. Mesquite is a strong wood. I don't see over smoking with Hickory though.

 

[jgh1204]

And that is what I said, only mesquite could over power a brisket and I doubt he has mesquite in Michigan.

 

[thirdeye]

Fellas, I would have to respectfully disagree. From my experience brisket does take smoke easily and pork is the meat that is forgiving (both for smoke and for rise and falls in pit temp during the cook).

Although I grew up in Texas in the 60's and 70's where mesquite is everywhere and loved by many, pecan or oak is my favorite wood for barbecued brisket. I do like mesquite lump however.

Love that brisket and those burnt ends!

 

[The_Kapn]

For me-- a pure hickory smoke can be strong--really strong.
I call hickory--"Pecan on steroids".
A full nutty flavor that could possibly be overdone if someone was real sensitive to the flavor.

I use briquets for heat--then add Oak for "mild nutty" smoke flavor, pecan for "more nutty" smoke flavor, and hickory to "kick it up".
I like hickory best on beef, but it works fine on pork also (for me, anyway).

Now, if you are cooking with pellets--?????? I have seen a lot of hickory pellets being used, but that is a different critter :lol:

And, mesquite will definately overpower the meat flavor--I use it only on grilled beef (steaks) and then in moderation.

Just some thoughts.

TIM

 

[JamesB]

On my offsets I use only wood to cook. Usually pecan or oak. Sometimes hickory. If cooking beef, I will usually toss in a bit of mesquite as well... In my opinion, about the only way to OVER smoker a brisket is to NOT have a clean burning fire. If the fire is clean, then the smoke is clean and, for ME, does not overpower the meat in the time it takes too cook it...

Now your mileage may vary due to the temps you cook at or the cooker you use etc...

James.

 

[Kevin]

On my offsets I use only wood to cook. Usually pecan or oak. Sometimes hickory. If cooking beef, I will usually toss in a bit of mesquite as well... In my opinion, about the only way to OVER smoker a brisket is to NOT have a clean burning fire. If the fire is clean, then the smoke is clean and, for ME, does not overpower the meat in the time it takes too cook it...

Now your mileage may vary due to the temps you cook at or the cooker you use etc...

James.

Got to agree. Except for starting the fire it's all wood here. Oak or maple for my staple. Don't use much mesquite or hickory simply becauses it's too expensive here, but the only time anything has gotten too smoky for me is because of poor fire management. Beef,pork,poultry or fishy. But that's my cookers, which are leaky. A tight cooker may differ.

 

[Jorge]

I agree with most of what has already been said. Mesquite is really strong so I use it in moderation. Good clean burning oak or pecan have never given me a problem with too much smoke, even when I don't foil a brisket.

The difference may be in the smoke this guy is producing?

 

[Bigmista]

My fire is usually mesquite lump and hickory chunks simply because it is readily available. I have never had an "over smoked" brisket. Must not be burning clean.

 

[kcquer]

He said he had been told that pork was more forgiving with smoke and that brisket absorbs smoke like a sponge.

I heard or
I read on the internet or
someone told me

are all precursors to someone repeating something accepted as good information that has no basis in fact.

We've all read fat cap up and know better (or read fatcap down and know better if you prefer). My point is the guy may not have a reason for believing what he was told other than he trusted who told him.
I don't agree with the analysis that smoke is more readily absorbed by brisket than a pork loin. Loin is like chicken, I can taste every bit of smoke that hits it, the beefy, stronger flavor of a brisket would stand up to stronger smoke much better than white pork loin. The pot is now 2 pennies heavier:wink:

 

[thirdeye]

Fellas, I would have to respectfully disagree. From my experience brisket does take smoke easily and pork is the meat that is forgiving (both for smoke and for rise and falls in pit temp during the cook).

OOPS - retraction on my part. I did not read pork loin, in jgh1204's post. I was thinking pork butt. Loin is a more delicate product (being so high on the hog and all) and nowheres near as forgiving as butt. I actually do loins at higher temps, around 350°, and like most of you probably pull at 145°ish. I give them a gentle cherry/apple smoke.