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wood for beef brisket? - Page 2

post #21 of 30
Thread Starter 
Quote:
Originally Posted by Grillmonkey View Post

Go with cherry. It will be great.
I think I will at point in the game. Thank you
post #22 of 30
I live in prairie country, not a lot of wood here. I am blessed to have a patient who winters in AZ and brings back pecan and mesquite logs for me. I will say I mix a chunk of hickory in with everything, still a Buckeye at heart. Thanks for posting the question interesting to see the responses.
post #23 of 30
Thread Starter 
Quote:
Originally Posted by acres87 View Post

I live in prairie country, not a lot of wood here. I am blessed to have a patient who winters in AZ and brings back pecan and mesquite logs for me. I will say I mix a chunk of hickory in with everything, still a Buckeye at heart. Thanks for posting the question interesting to see the responses.
I'm a Hoosier originally but now live in Washington state. Mostly apple and cherry.
post #24 of 30

So what did you end up going with ?

I like cherry ,apple and red wine soaked oak mixed together.

The last one I did I used mesquite , hickory and pecan and I didn't wrap............the smoke was a little heavy for some others loved it.

Personally I stick with the cherry ,apple and oak mixed together next time........they  turn out amazing !

post #25 of 30
Thread Starter 
Quote:
Originally Posted by forktender View Post

So what did you end up going with ?
I like cherry ,apple and red wine soaked oak mixed together.
The last one I did I used mesquite , hickory and pecan and I didn't wrap............the smoke was a little heavy for some others loved it.
Personally I stick with the cherry ,apple and oak mixed together next time........they  turn out amazing !
Forktender, I haven't started yet. My neighbor had asked me to do one for the first game of the regular football season here in a couple weeks, to which he said he would supply the brisket. So i thought I would throw the question out on what the majority of the people use. So far I'm getting responses with cherry/apple and a few others.
post #26 of 30
I live in Texas, so pecan, hickory and mesquite are plentiful. I've found that pecan and mesquite are great for brisket alone or blended with a fruit wood. Hickory is good also, but if your going to use it, do so sparingly, use to much and it will impart a bitter taste in your meats.
post #27 of 30
I agree with PadronMan, but my percentages are 2/3 hickory, 1/3 cherry. Lately I have added oak, so now it's about a 1/3 of each. Living in Texas, it has always been "mesquite only". I'm tired of it and welcome oak now for steaks, etc. but my MES goes with the above-mentioned thirds.
post #28 of 30
50 hickory and 50 apple. Or 100 oak
post #29 of 30
Envious of those that have local wood options. If I went local would only have spruce/pine. Most other wood needs to be shipped in.
post #30 of 30

Mikeincalgary, our local grocery stores offer assorted woods along with the briquettes.

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