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Started By
Message
Smoking Brisket
Posted on 7/10/09 at 12:36 pm
Posted on 7/10/09 at 12:36 pm
Hickory or Mesquite?
7
Posted on 7/10/09 at 12:44 pm to extremecheddar
both
Posted on 7/10/09 at 1:29 pm to extremecheddar
I find mesquite to be a little bitter when smoking with it. When it comes to steaks or fajitas mesquite rocks.
Posted on 7/10/09 at 2:35 pm to extremecheddar
Either one....it's up to your tastebuds. Hickory is my personal fave.
Posted on 7/10/09 at 2:44 pm to extremecheddar
Pecan wood is the absolute best (if you can get a hold of some...)
Posted on 7/10/09 at 2:49 pm to extremecheddar
Neither-post oak.
Posted on 7/10/09 at 3:45 pm to extremecheddar
Hickory is good Pecan is prob the best..
210 deg for about 8-10 hours...
210 deg for about 8-10 hours...
Posted on 7/11/09 at 7:25 am to LSUaFOOL
i use a blend of hickory and apple wood....
i smoke a brisket for 17 hrs at 150 degrees..lot of work but great everytime
i smoke a brisket for 17 hrs at 150 degrees..lot of work but great everytime
Posted on 7/11/09 at 8:23 am to stompinleo
Nobody use Cherry?
Posted on 7/11/09 at 8:53 am to Opie
A vote for pecan. And the shells are great, too.
Posted on 7/11/09 at 9:00 am to Opie
hey opie, i used cherry a couple of weeks ago...it was pretty expensive....picked it up and ed's shenandoah hardware ... it was great, but its the first i've ever smoked so I don't really have anything to compare to
Posted on 7/11/09 at 9:21 am to OTIS2
quote:need any?
A vote for pecan. And the shells are great, too.
Posted on 7/11/09 at 9:22 am to Zilla
quote:
hey opie, i used cherry a couple of weeks ago...it was pretty expensive....picked it up and ed's shenandoah hardware ... it was great, but its the first i've ever smoked so I don't really have anything to compare to
We dig the stumps up in Clinton, La. Some of it's so damn hard, you have to split it with a backhoe. If you can get it broken up, the little pieces are GREAT for smoking turkey legs.
Posted on 7/11/09 at 9:55 am to extremecheddar
I use either, I generally smoke for 3-4 hours and then wrap in foil and cook for another 3-4 hours. I then let em rest and slice...
Posted on 7/11/09 at 10:34 am to Ole Geauxt
quote:
need any?
shells or wood?
Posted on 7/11/09 at 12:20 pm to CrawfishKing
quote:
I find mesquite to be a little bitter when smoking with it
Posted on 7/11/09 at 5:26 pm to FriscoKid
wood, but I'm in NELA, but your welcome to plenty if you're close..
Posted on 7/11/09 at 5:42 pm to Ole Geauxt
I just bought some pecan wood chunks to go with the charcoal. Bought the wood at academy. Skipped the chips this time, so is there any difference between wood and chips? Obviously takes a little longer to get going, but should also last longer too, right?
Posted on 7/11/09 at 7:20 pm to Opie
for smoking brisket have a little of charcoal on the bottom, however use hickory, or pecan chunks, or the little logs that academy sells in the back with the grills. If you use the little logs, make sure you split them up in half or quarters.
Posted on 7/11/09 at 8:42 pm to Opie
I have a bunch of pecan trees that usually have limbs down around them. I cut up the small limbs into lengths and then soak in a large bucket for a couple of hours before using. Pecan and hickory are my choices with pecan being my favorite. Yes, the larger the pieces, the longer they should last..
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