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BRADLEY SMOKER | "Taste the Great Outdoors"

Consumables and Accessories => Bradley Flavour Bisquettes => Topic started by: msed on December 12, 2009, 11:35:44 AM

Title: Oak or Hickory
Post by: msed on December 12, 2009, 11:35:44 AM
i usually smoke with apple and hickory (mostly pork and chicken) i am going to to a beef brisket is oak the best for it? how does it compare to hickory?
Title: Re: Oak or Hickory
Post by: Hopefull Romantic on December 12, 2009, 11:37:34 AM
I would side with WTS on smoking beef with mesquite. But Hickory would still be great.

HR
Title: Re: Oak or Hickory
Post by: squirtthecat on December 12, 2009, 11:39:41 AM

Oak is pretty mild.   Pecan is closer to Hickory.  (without getting too strong)

The last few briskets I've done have had a mix of Oak and Pecan.
Title: Re: Oak or Hickory
Post by: FLBentRider on December 12, 2009, 11:42:19 AM
I like Oak, Hickory and Mesquite on beef.

You might want to review this:

http://www.susanminor.org/forums/showthread.php?p=36#post36
Title: Re: Oak or Hickory
Post by: pensrock on December 12, 2009, 12:33:59 PM
I would probably go, hickory, oak then mesquite.
Title: Re: Oak or Hickory
Post by: ronbeaux on December 12, 2009, 12:47:39 PM
Pecan and hickory for me. Nobody likes mesquite around here. Sad.
Title: Re: Oak or Hickory
Post by: hal4uk on January 08, 2010, 08:46:25 PM
I like Hickory.  It's blasphemous to use anything else on PORK... 

That said...
There's a wonderful little tin-roofed dump on the jungle outskirts of Valrico, FL called "Fat Willie's Fish Camp"...
I always get the shrimp special (seems like shrimp is always on special).
But my sister ordered a steak there one night - not "BBQ'd" - just grilled over an open oak flame.
She didn't give her sweet baby brother a bite, but she's still raving about how good it was.

I'm a pork/hickory guy, but lots of folks swear by oak for beef.

Title: Re: Oak or Hickory
Post by: classicrockgriller on January 08, 2010, 08:54:06 PM
A lot of Q places in Texas use not only oak , but one called Post Oak.
Title: Re: Oak or Hickory
Post by: Quarlow on January 08, 2010, 08:54:41 PM
Here is a quick guide I keep in my note pad for fast reference.

Mesquite-Very strong
Hickory-strong
Oak-strong but not overpowering
Pecan-mild version of Oak
Maple-Mild
Cherry-Mild & fruity
Apple-Mild, fruity with a slight sweetness
Alder-Light with a hint of sweetness
Title: Re: Oak or Hickory
Post by: hal4uk on January 08, 2010, 09:00:50 PM
I was at KyNola's house a couple of weeks ago and I saw his laminated "Quick Wood Guide" laying on the table.
I memorized it:

QUICK WOOD GUIDE
Hickory - Use it.


Title: Re: Oak or Hickory
Post by: classicrockgriller on January 08, 2010, 09:05:20 PM
Quote from: hal4uk on January 08, 2010, 09:00:50 PM
I was at KyNola's house a couple of weeks ago and I saw his laminated "Quick Wood Guide" laying on the table.
I memorized it:

QUICK WOOD GUIDE
Hickory - Use it.




Then probably under that it said ....Other woods don't use! ;D
Title: Re: Oak or Hickory
Post by: JGW on February 20, 2010, 04:20:06 PM
I'm late, but there is a lot more brisket cooked over Oak in Texas, than there is Mesquite.

Oak is awesome used with Beef.  Hickory, Pecan, Mesquite are all acceptable too, but for brisket....I think Oak is king.
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