Mike De Zeeuw
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« on: November 30, 2011, 05:16:21 pm » |
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What wood should i use to smoke a brisket? also what is a good rub?
mike
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Bob Smith
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« Reply #1 on: November 30, 2011, 06:28:33 pm » |
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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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Mark
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« Reply #2 on: November 30, 2011, 07:01:47 pm » |
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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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Mark Motta
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smitty250
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« Reply #3 on: November 30, 2011, 08:01:07 pm » |
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Pecan!
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PAT YOUNG
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« Reply #4 on: November 30, 2011, 08:26:56 pm » |
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Hickory and Oak!
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glenntm
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« Reply #5 on: November 30, 2011, 09:35:14 pm » |
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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 » |
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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 » |
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Pecan is my favorite w beef.
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RudedoggAZ
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« Reply #8 on: December 01, 2011, 11:03:45 am » |
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Hickory 40%, Red Oak 40%, 20% Apple
I'd layer a couple of rubs. Smokin Guns Hot and something a little sweet on top.
Look at you Tom... Giving away all of your secrets!  |
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« Reply #9 on: December 01, 2011, 01:36:36 pm » |
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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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Mark
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« Reply #10 on: December 01, 2011, 03:33:13 pm » |
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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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Mark Motta
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AzScott
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« Reply #11 on: December 01, 2011, 03:54:06 pm » |
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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.
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« 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 » |
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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.  |
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Mark Motta
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« Reply #13 on: December 01, 2011, 10:44:13 pm » |
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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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