AZ Barbeque.com

which Smoke is good on Brisket??? Pecan, Apple, Mesquite?????

Discussion started on

azchoctaw1

  • Karma: 0
Hey Folks,
I have alot of Pecan but thought about Apple for a change.
I just picked up Brisket's from French's Meat Market in Scottsdale.
It is a TRUE meat market.
Not smokin till tomorrow.

Any suggestions on smoke is appreciated,
Azchoctaw1

#1 - June 13, 2009, 12:30:11 pm
Middle name "Elijah" means "God of Fire" that is why I BBQ!!!!!!

azkitch

  • Karma: 9
personally, I'd go with the pecan, holding the apple back for pork or chicken. I'm off mesquite, finding it too harsh and easy to overuse. I'm still itchin' to try mulberry or orange/lemon/grapefruit/grape. Again, I'd likely save the citrus for chicken or pork.
#2 - June 13, 2009, 02:24:44 pm
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!

VisionQuest220

  • Karma: 0
All three will work on brisket but you need to be aware that each has a different strength.

Mesquite is the most powerful of these three woods and it is very easy to over smoke meat when using it.  Although some people, like Roger Wagner of Thee Pitts Again in Glendale, use it on all meats, I find that mesquite is best on beef.

Pecan is middle of the road in terms of strength, works well on all meats but can overpower the more delicate flavors of pork and poultry if you use too much.  Pecan is domesticated hickory so it has some of the same flavor characteristics as hickory but is not nearly as harsh.

Apple is the lightest of the three woods you mentioned, also works very well on all meats but can sometimes leave beef with a lighter smoke flavor than you might want.  Apple works best, in my opinion on pork and poultry but many people use it on everything.
#3 - June 13, 2009, 03:10:32 pm
http://www.rhythmnque.com
The All-WSM Championship Barbeque Team
2008 & 2009 CBBQA Team of the Year

Quiggs

  • Karma: 3
Well said Vince..........
#4 - June 13, 2009, 03:16:49 pm
Quiggs@AZBarbeque.com
Smokin Dead Meat BBQ
Born on Date 4-18-08
WSM, 22" WSM, Offset, UDS, Pro Q, Couple of Weber Golds, Bradley & Gas Burner.
www.smokinbbq.piczo.com
KCBS member & judge # 51659 of questionable standing

AzJohnnyC

  • Karma: 2
I now consider myself educated.  Nice, brief primer on smoking woods.
#5 - June 13, 2009, 03:54:11 pm
Whiskey Business BBQ
WWW.Facebook.com/whiskeybusinessbbq

Weber 22-1/2 Silver
Twin Pro Q Excel 20s
Lang 84 Deluxe

Jaybird

Well it's not a matter of which one, it's a matter of which combination. I would not include mesquite in any bbq I do. Now grilling is different story...I prefer it.
#6 - June 14, 2009, 08:25:20 am

Quiggs

  • Karma: 3
My first try at smoking I used Kingsford mesquite charcoal and mesquite wood chips to do three ribs, big pork loin roast and a tri-tip.  It was almost un-edible....way to much smoke.  Then I found this site and got some smarts (some)...
#7 - June 14, 2009, 09:02:09 am
Quiggs@AZBarbeque.com
Smokin Dead Meat BBQ
Born on Date 4-18-08
WSM, 22" WSM, Offset, UDS, Pro Q, Couple of Weber Golds, Bradley & Gas Burner.
www.smokinbbq.piczo.com
KCBS member & judge # 51659 of questionable standing

BERRY-BRO

  • Karma: 0
I would say Vince said it all in a nutshell!
Pecan will give you everything Apple gives only stronger and it will also last much longer, even two or three times longer. Don't forget Oak, it is also a premier smoking wood!
My rule of thumb for rating smoking woods is the Nut woods on top, then the Fruit woods followed by the Bean woods....Nut woods include: Hickory, Pecan, Oak, Pistachio etc.... Fruit woods: Apple, Cherry, Plum, Citrus etc.... and Bean woods (Legume): Mesquite, Iron wood, Ebony etc.... the last group is best used as the coal base, although a few have mastered the use of Mesquite in their smokers. Thomas
#8 - June 15, 2009, 05:56:02 am
Wood for BBQs, Smokers, Grills, Pizza Ovens...ETC.

ddog27

  • Karma: 0
I agree with Vince. Pecan is a good middle of the road wood to use on most meats. I prefer to use pecan wood when I smoke some meat.
#9 - June 15, 2009, 06:41:29 am
Darin "D-Dog" Hearn
Eastern Arizona BBQ Club Ambassador
DDog@AZBarbeque.com

D-dog's BBQ Rubs,
So good they're better than Ketchup!
http://ddogsbbq.com

http://www.myspace.com/ddogsbbq

RangerJurena

  • Karma: 0
Mesquite, like anything BBQ takes practice.  I use it for a change at home every now and then and my briskets come out just fine.  It was the rage in Texas for quite awhile and you can still find strictly mesquite joints.  If your not used to eating it or don't know how to cook with it, it can not only add a bitter taste, it will burn up your meat.

I will say all the legendary Que joints in Texas use either Oak, Hickory or Pecan for their briskets.  So take from that what you will.
#10 - June 15, 2009, 12:46:16 pm
2 Award Winning UDS's
Pappa Charlies Barbeque

force

  • Karma: 1
go pecan..  if you are grilling a nice steak..mesquite.......... apple is really good with salmon
#11 - June 15, 2009, 09:27:55 pm
Huge Fan of Mike (AZBarbeque)... He's My Hero..

Lizard333

  • Karma: 0
Personally, I find that the brisket stands up nicely to the hot flavor of the mesquite.  That is what I use.  It defiantly adds a BITE that the other woods just don't seem to have.  Oak is another great wood to use on mesquite.  A combination of the two compliments each other very well, with a more Oak than Mesquite in the beginning until you get a good feel for mesquite.  What type of cooker are you using anyhow??
#12 - June 16, 2009, 12:44:46 pm
Bueller... Bueller...  Bueller..........

VisionQuest220

  • Karma: 0
Understanding what each type of wood is "best" on is only part of the process.  What is really fun about smoking is that you can mix and match all kinds of woods to come up with a flavor that you find really pleasing.  The only taste that matters in the backyard is yours so experiment and have fun!

Although my supply has dwindled, at one time I had all these different woods in my backyard.  And I used them all!

Red Oak
White Oak
Hickory
Mesquite
Apple
Pecan
Cherry
Pistachio - Still one of my personal favorites
Grape
Olive
Alder
Maple
#13 - June 16, 2009, 01:04:44 pm
http://www.rhythmnque.com
The All-WSM Championship Barbeque Team
2008 & 2009 CBBQA Team of the Year

azkitch

  • Karma: 9
What, no mulberry? I still want to get hold of some of that...
#14 - June 22, 2009, 10:07:48 pm
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!

Jubesbbq

  • Karma: 0
Being an import from the Pacific Northwest, I Love Alder.  mixed with Oak it is great on pork, it is #1 for Salmon with Apple being #2.

VQ220-

Nice stash, do you have lug locks on it? (Sorry Mike, I couldn't resist)

Tell us about the Pistachio!



Jeff
#15 - June 23, 2009, 03:11:49 pm

Members:

0 Members and 1 Guest are viewing this topic.