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re: your preference in wood when cooking beef?
Posted on 3/25/16 at 9:20 pm to SEClint
Posted on 3/25/16 at 9:20 pm to SEClint
I've used pecan, oak and hickory for long brisket cooks and pecan is favored by myself and others who have tried it. Hickory is a little strong and oak isn't quite robust enough. If you have to use oak,red oak imparts a better flavor than the other types of oak I've tried(white oak, post oak, live oak).
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