what wood should i use
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Mike De Zeeuw
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« on: November 30, 2011, 05:16:21 pm »

What wood should i use to smoke a brisket?  also what is a good rub?


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« Reply #1 on: November 30, 2011, 06:28:33 pm »

Hickory is what comes to mind first, Pecan is real good. As far as the rub, yardbird from plowboys will do the job.
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« Reply #2 on: November 30, 2011, 07:01:47 pm »

Post oak is the Texas traditional favorite. Mesquite comes in second place. I use mesquite lump charcoal with no additional smokewood added. I find it gives more than enough smoky flavor. Some of the most revered BBQ joints in Texas use nothing but salt & pepper as seasoning. Some use nothing at all, letting the meat and smoke speak for itself. I use s & p with cayenne and garlic powder added in.
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« Reply #3 on: November 30, 2011, 08:01:07 pm »

Pecan!
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« Reply #4 on: November 30, 2011, 08:26:56 pm »

Hickory and Oak!
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glenntm
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« Reply #5 on: November 30, 2011, 09:35:14 pm »

Hickory 40%, Red Oak 40%, 20% Apple

I'd layer a couple of rubs.  Smokin Guns Hot and something a little sweet on top. 
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Mike De Zeeuw
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« Reply #6 on: December 01, 2011, 09:03:46 am »

outstanding guys, i am going to try the hickory and apple wood with a good rub! thank you
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« Reply #7 on: December 01, 2011, 10:48:36 am »

Pecan is my favorite w beef.
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« Reply #8 on: December 01, 2011, 11:03:45 am »

Hickory 40%, Red Oak 40%, 20% Apple

I'd layer a couple of rubs.  Smokin Guns Hot and something a little sweet on top. 

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« Reply #9 on: December 01, 2011, 01:36:36 pm »

I know you got some great answers but I wanted to throw in my two cents.  I have yet to do a brisket actually.  When I do I plan on using oak.  I'm wanting to use those chips made from Jack Daniels barrells.  Anyone use thouse?
I agree with Mark about the rub.  Salt and pepper with some garlic and chipotle for a little kick.
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« Reply #10 on: December 01, 2011, 03:33:13 pm »

The Jack Daniel's chips work well. They are basically oak chips. I can't really say you derive much if any JD flavor out of them as they burn.
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« Reply #11 on: December 01, 2011, 03:54:06 pm »

I've been using mesquite lately for our meats but I'm also a big fan of pecan.  One issue with chips is that they will burn up quickly.  I would head over to BBQ Island and experiment with the vast selection of wood chunks they have.

One more thought:  I am a big believer that 98% of people can't tell what variety of wood you used to smoke your meat.  I am also a firm believer that 100% of people will be able to tell if your meat is over smoked.  Using the proper amount of smoke is more important than the variety.
« Last Edit: December 01, 2011, 03:56:46 pm by AzScott »
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« Reply #12 on: December 01, 2011, 04:40:49 pm »

Scott's right. Many fruit/nut woods' favor profiles meld together. Cherry, apple, pecan, peach, etc. A couple of woods stand out to me. Hickory- for its familiar ham/bacon smell and taste...and mesquite, which almost has a kerosene scent to it. You either love it or hate it. I enjoy it, especially on beef. Tongue
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« Reply #13 on: December 01, 2011, 10:44:13 pm »

And let's not leave out Alton's words of wisdom..in the episode with the large clay planter smoker, he says that under 6 hours, you can't tell one smoke from another...course, w/brisket, likely to be a bit longer than 6...
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