- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: What Woods Go Best with Smoking Brisket?
Posted on 6/14/13 at 8:44 am to la_birdman
Posted on 6/14/13 at 8:44 am to la_birdman
quote:When my last wood man died, I just lucked into finding the guy that supplies Outlaws. I know I can count on getting nothing but Red oak/hickory from that guy.
I worked briefly at a bbq place here in town and we used red oak.
0
Posted on 6/14/13 at 8:51 am to AlwysATgr
Posted on 6/14/13 at 8:55 am to Oyster
Where do you get scrub live oak near austin?
Posted on 6/14/13 at 9:20 am to la_birdman
quote:
everything over apple wood and it smelled so good
i don't like apple for beef. for beef i'd go with pecan, peach, or post oak
Posted on 6/14/13 at 9:27 am to GolfingTiger
quote:
another list smoking woods
quote:
GolfingTiger
Posted on 6/14/13 at 9:52 am to Neauxla
I use a combo of Pecan, Hickory and Mesquite. Ratio is this:
4 Pecan
2 Hickory
1 Mesquite
I have a vertical smoker and use wood pieces, not chunks. Once it cooks for about 12 hours, I wrap in foil and cook an additional 8 to 10 hours over oak.
4 Pecan
2 Hickory
1 Mesquite
I have a vertical smoker and use wood pieces, not chunks. Once it cooks for about 12 hours, I wrap in foil and cook an additional 8 to 10 hours over oak.
Posted on 6/14/13 at 9:59 am to blacykaty
22 hours of cooking?! What temp are you cooking it at?
Posted on 6/14/13 at 11:02 am to puse01
chicken tree
Posted on 6/14/13 at 11:05 am to SUB
@ SUB
200 to 225
200 to 225
This post was edited on 6/14/13 at 11:06 am
Posted on 6/14/13 at 12:17 pm to blacykaty
Oak is what I use for beef and pork. Long smoke time achieved without the smoked flavor overpowering everything. If im smoking a Turkey ill throw in a bit of or cherry wood mixed with pecan. For Chicken apple mixed with pecan
Posted on 6/14/13 at 12:22 pm to AlwysATgr
I use a pellet smoker but I add a blend of apple and hickory. It's truly a personal preference type of discussion.
Posted on 6/14/13 at 1:12 pm to Mr. Tom Morrow
This thread makes me want to smoke a brisket. Maybe I'll do this on Fathers Day.
Posted on 6/14/13 at 1:16 pm to blacykaty
quote:You must have one hell of a refined pallet.
I use a combo of Pecan, Hickory and Mesquite. Ratio is this:
4 Pecan
2 Hickory
1 Mesquite
quote:i'm sure you know what you're doing and it tastes great, but I don't have enough vacation days to get this done.
I have a vertical smoker and use wood pieces, not chunks. Once it cooks for about 12 hours, I wrap in foil and cook an additional 8 to 10 hours over oak.
Posted on 6/14/13 at 1:20 pm to OldSouth
I have an electric smoker. I have Hickory, Mesquite, Oak, Pecan, and Apple at my house. I'm doing a brisket tomorrow. Probably stick with hickory. Oak burns too hot. At least it burned hot last time i did a brisket. Cooked the thing in 3 hours instead of the 8 i was hoping for.
Tomorrow i'll do hickory and maybe some pecan. I'll smoke it about 4-5 hours, wrap it, and put it on the pit for 3 hours, on medium to low heat.
Tomorrow i'll do hickory and maybe some pecan. I'll smoke it about 4-5 hours, wrap it, and put it on the pit for 3 hours, on medium to low heat.
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News