Chucks with Walnut wood.

Discussion in 'Beef' started by hemi, Apr 12, 2010.

  1. hemi

    hemi Smoking Fanatic

    Been meanin' to try this and finally did. I hauled 2 chucks outta the
    freezer [bout 3 lbs each] covered with a basic rub and fridged overnite.
    Several folks have told me that walnut should not be used for smokin
    meat . Too much oil in the wood ,etc...
    The only thing I noticed was 1-didn't seem to burn as hot as hickory
    or oak.. 2- It had an extremely mild smoke taste. [which is what we prefer].
    It had plenty of crust. Went to 190 deg. and sliced. NICE smoke ring.
    Tender to the point of pulling. about a 6 hour smoke at 225-250.
    Used the minion method with a good bed of charcoal and walnut
    small logs for the smoke. {I had to cut down a huge black walnut tree
    so I got plenty to cook with.}
    The wood I used has been seasoned several years.
    Get a chance, Try it. tender, nice mellow smoke flavor. Thanx, Hemi.[​IMG]
  2. fire it up

    fire it up Smoking Guru OTBS Member

    Sounds good Hemi!
    One of the woods I have yet to try out is walnut.
    Should chop down a tree and get to seasoning but the waiting is the hardest part about that.

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