Silly Question: Smoke for Beef brisket;

Started by KItsapSteve, May 30, 2010, 10:40:15 AM

Previous topic - Next topic

0 Members and 1 Guest are viewing this topic.

KItsapSteve

This is my second some, Did a Great Port Roast yesterday, Photos to follow, Doing a Beef Brisket today
What kinda smoke do you all recommend...
Im kinda lost here!

BuyLowSellHigh

I prefer oak or pecan, many prefer hickory, some like mesquite.  It's all a matter of preference.

In TX there are two major camps - mesquite in the western part of the state, oak in the central to east and some mixing of pecan with the oak in the central to east.
I like animals, they taste good!

Visit the Recipe site here

KItsapSteve


classicrockgriller

If you use mesquite, you might want to mix in a another kind of wood every now and then.

FLBentRider

I like Oak, Hickory or Mesquite on brisket.

But it's not to say I wouldn't eat it if it had a different smoke.

Try them all and see what you like. and if you can tell the difference.

My family can't...
Click on the Ribs for Our Time tested and Proven Recipes!

Original Bradley Smoker with Dual probe PID
2 x Bradley Propane Smokers
MAK 2 Star General
BBQ Evangelist!

DTAggie

Have used Hickory alone and it was good.  Mesquite alone is not my thing.  Hickory and Mesquite combo is good.  So far, Pecan alone is my fav.  Have not tried Oak yet.  By the way, I am true Texan so not bashing the west Texas Mesquite boys.  Want to get my hands on Oak and try it alone and in a combo with Pecan.

BuyLowSellHigh

DTA,

I think Brian's uses mostly oak, but I suspect some Pecan gets in there since we have so much of.   ;D
I like animals, they taste good!

Visit the Recipe site here

ArnieM

It's a function of both the wood and the smoke time.  I prefer mesquite on brisket, being up here in the northeast  ;D  I'd generally do a couple hours of mesquite, three hours of oak or four hours of pecan.  Hickory is for my pork  :D
-- Arnie

Where there's smoke, there's food.

DTAggie

Funny how this question always sets off the posts.