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BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Meat => Topic started by: BamaBrian on September 08, 2010, 06:45:45 AM

Title: Quick Brisket Question
Post by: BamaBrian on September 08, 2010, 06:45:45 AM
I've only done pork butts & chicken (dozens of both over the past year)...now it's time to branch out a bit...I'd like to do a brisket this weekend, but all I have on hand are oak bisquettes...

Any thoughts (good or bad) on doing a brisket with oak?

Thanks!

Roll Tide
Title: Re: Quick Brisket Question
Post by: KyNola on September 08, 2010, 06:47:47 AM
I have one thought.  Go with it!  Should be a great match up to something like a big hunk of beef.
Title: Re: Quick Brisket Question
Post by: FLBentRider on September 08, 2010, 06:54:28 AM
I have done briskets with Oak - Turned out great!
Title: Re: Quick Brisket Question
Post by: Tenpoint5 on September 08, 2010, 06:55:46 AM
I am thinking that Caney should be along any minute to tell you that using Oak on Brisket is the next best thing to using Mesquite. I am with Kynola on this one "Go for it!" or "Run with what cha Brung"
Title: Re: Quick Brisket Question
Post by: TestRocket on September 08, 2010, 07:34:35 AM
Sounds good to me too!

Roll Tide!
Title: Re: Quick Brisket Question
Post by: DTAggie on September 08, 2010, 08:52:34 PM
Oak is mighty fine
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