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Started By
Message
What Woods Go Best with Smoking Brisket?
Posted on 6/13/13 at 11:54 pm
Posted on 6/13/13 at 11:54 pm
Hoping to try my first this weekend on a BGE. Saw where Franklin prefers post oak (and then hickory but avoids mesquite). Wondering what others recommend.
TIA.
TIA.
13
Posted on 6/14/13 at 12:02 am to AlwysATgr
I worked briefly at a bbq place here in town and we used red oak.
I always wanted to try apple though. When we were in Seattle, our hotel was next to restaurant that smoked everything over apple wood and it smelled so good. Even just walking by the place.
I always wanted to try apple though. When we were in Seattle, our hotel was next to restaurant that smoked everything over apple wood and it smelled so good. Even just walking by the place.
Posted on 6/14/13 at 12:07 am to AlwysATgr
I like pecan.
Posted on 6/14/13 at 12:11 am to OTIS2
Pecan is widely available in SLA and perfect. From the store, hickory, nice clean long smoke.
Posted on 6/14/13 at 12:28 am to AlwysATgr
Scrub Live Oak from the hill country in Texas and that's as good as it gets 
Posted on 6/14/13 at 3:39 am to AlwysATgr
Hickory or Oak for brisket. I don't like to use fruit woods for beef but if you feel like you absolutely want to then go with pecan.
Posted on 6/14/13 at 5:31 am to AlwysATgr
Oak and/or Pecan.
Posted on 6/14/13 at 6:05 am to AlwysATgr
Oak, hickory. I agree that fruit woods go better with pork.
Posted on 6/14/13 at 6:55 am to jmon
Oak!
Pecan is too light
Pecan is too light
Posted on 6/14/13 at 7:05 am to AlwysATgr
I use cherry for my brisket but that just me. Has never let me down.
Posted on 6/14/13 at 7:23 am to liuyaming
I like cherry as well.
Posted on 6/14/13 at 7:47 am to Ziggy
i've had good results with every type of wood for smoking brisket except mesquite..too bitter
Posted on 6/14/13 at 8:00 am to Burt Reynolds
quote:
Scrub Live Oak from the hill country in Texas and that's as good as it gets
That is some incredible dense wood. I like it a lot. B&B makes their charcoal out of it.
Red Oak is a close second followed by pecan/hickory. Apple is pretty good but a bit mild for my taste.
Posted on 6/14/13 at 8:10 am to AlwysATgr
I use a combo of mostly hickory with light Mesquite
Posted on 6/14/13 at 8:17 am to AlwysATgr
I use an 80/20 oak and mesquite mix. I like to use pecan and oak in the rare event that I stumble across pecan. Hickory in moderation works well too...
Posted on 6/14/13 at 8:18 am to AlwysATgr
Pecan, hickory, oak. Never mesquite.
Posted on 6/14/13 at 8:20 am to AlxTgr
Can someone(s) do a breakdown of which woods they use for what cuts of meats and why? IE
pulled pork = ?
spare ribs = ?
baby backs = ?
chicken = ?
briskett = ?
pulled beef = ?
pulled pork = ?
spare ribs = ?
baby backs = ?
chicken = ?
briskett = ?
pulled beef = ?
This post was edited on 6/14/13 at 8:20 am
Posted on 6/14/13 at 8:22 am to Neauxla
oak and pecan. no mesquite.
Posted on 6/14/13 at 8:40 am to la_birdman
quote:
I worked briefly at a bbq place here in town and we used red oak
Where is that? Wagon Wheel back in the day?
Posted on 6/14/13 at 8:41 am to weaveballs1
quote:
Hickory or Oak for brisket. I don't like to use fruit woods for beef but if you feel like you absolutely want to then go with pecan.
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