Oak or Hickory

Started by msed, December 12, 2009, 11:35:44 AM

Previous topic - Next topic

0 Members and 2 Guests are viewing this topic.

msed

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?

Hopefull Romantic

I would side with WTS on smoking beef with mesquite. But Hickory would still be great.

HR
I am not as "think" as you "drunk" I am.

squirtthecat


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.

FLBentRider

I like Oak, Hickory and Mesquite on beef.

You might want to review this:

http://www.susanminor.org/forums/showthread.php?p=36#post36
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!

pensrock

I would probably go, hickory, oak then mesquite.

ronbeaux

Pecan and hickory for me. Nobody likes mesquite around here. Sad.
The fight isn't over until the winner says it is.

hal4uk

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.

No Swine Left Behind KCBS BBQ Team
Peoria Custom Cookers "Meat Monster"
Lang Clone - 'Blue October'
Original Bradley Smoker
MAK 1 Star General
Traeger Lil' Tex
Backwoods Chubby

classicrockgriller

A lot of Q places in Texas use not only oak , but one called Post Oak.

Quarlow

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
I like to walk threw life on the path of least resistance. But sometimes the path needs a good kick in the ass.

OBS
BBQ
One Big Easy, plus one in a box.

hal4uk

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.


No Swine Left Behind KCBS BBQ Team
Peoria Custom Cookers "Meat Monster"
Lang Clone - 'Blue October'
Original Bradley Smoker
MAK 1 Star General
Traeger Lil' Tex
Backwoods Chubby

classicrockgriller

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

JGW

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.