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2nd brisket. Wood question

post #1 of 10
Thread Starter 

I did my 2nd ever brisket on my new MES30 and it was awesome.  My question is.  The smoke flavor was a bit too smokey.  I used hickory for about 3 hours.  I never really got a good red smoke ring but tasted plenty smokey.   What would you recommend as for wood type, amount, how long to use?  I've seen guys use 1/2 cup of chips to using wood the whole time.

post #2 of 10
Next time just cut the smoke time down. If 3 hours was to smoky tasting with hickory wood then try 2 hours. Hickory has a stronger smoke taste than other woods, like pecan or apple my favorite wood is cherry, try one of those for 3 hours and see how you like the taste. It's all about what you like and the only way to find that out is to experiment and try diffrent things. As for the lack of smoke ring IMHO It's just for show anyway and electric smokers just don't produce a smoke ring like other smokers do.
Keep smokin!!
post #3 of 10

With a electric smoker your not going to get much if any smoke ring. The good news is you can't taste that smoke ring. 

If the smoke was a little strong ether use less chips or change to a mellower wood Hickory is on of the stronger woods. Maybe try a fruit wood next time. Make sure you keep the top vent wide open. Take notes of what you are doing so you will know how to change it for the next run or when to leave it alone.

Happy smoken.

David

post #4 of 10

Hello electricblue.  I hope you don't find this an intrusion and I know you didn't ask but thought I'd send this anyway.  This is only my OPINION and not the only way to do brisket.  We get so many brisket questions it is hard to keep up so if I have sent this to you in the past I do apologize.  I only ever do whole packer briskets.  I think the flat alone too easily dries out.  The quality of the beef will affect the finished product.  Different parts of the country are known for different smoked meat and styles.  For Texas it is sliced brisket.  Not pulled, that is for pulled pork.  I slice pork butt but that’s another story.  I have been smoking brisket for almost 40 years and as I am OLD school and from south Texas; I am going to give you my take on traditional smoked Tx. style sliced brisket.  I still learn a trick or two every time I cook but this is how I learned it.  This may sound boring as no rubs are used, but trust me, folks were doing brisket like this a long time and the taste of a traditional, properly cooked and smoked brisket is a thing you will not forget.  I do not  trim my brisket before smoking, I trim when I slice.  I smoke all large cuts fat side up ( thought being the fat bastes the meat ).  I do not use rubs, salt and black pepper or cayenne pepper only.  I season the meat as the smoker comes up to temp.  I do not add sauce.  I serve it on the side.  I try to let the taste of the meat and smoke shine.  IMHO rubs and sauces can detract from the taste of the meat.  Quality brisket does not need to have the taste hidden.  I do sometimes mop/baste to add a slight flavor change.  Bark belongs on Carolina style pulled pork, not sliced brisket as it CAN be hard and tough on sliced brisket.  I don’t foil until the rest period.  I would say that IF you are going to foil and continue to cook a mop is NOT necessary because you will probably add some sort of Au Jus to the foil , but if you want to mop to add a certain flavor it ain't gonna hurt it.  I don’t do burnt ends ( but they ARE good ).  The conventional method calls for a temp of around 225 but I would run the temp round 300 – 350 ( if you can't reach that temp in your smoker no prob just use 225 and add a little time ).  Pull it off the smoker at 190-195 IT and rest for at least 2 hours wrapped in foil and towels or blanket.  Wood SHOULD be mesquite by tradition, but pecan, oak, and hickory are good ( in that order IMHO ). A mix of Pecan , Oak and cherry is good.   Having said all that I must admit ( if lightning doesn’t strike me ) that this is not the ONLY way to achieve a great tasting  brisket.  This is all personal preference based on tradition.  If you LIKE rubs and sauces then by ALL means add them.  MANY threads here to help you with those.  Chef Jimmy J has a good au jus recipe.  Brisket is really pretty easy but the KEY!!!! to brisket is patience, and patience, and more patience;  and no peeking; LEAVE THAT DOOR CLOSED!   Buy a good dual probe therm and use it.  My MAIN advice is to write down everything.  Weight, temp, rub, mop, wood, time, foil/no foil, and anything else you can think of including weather conditions.  Next time you will have options to change whatever.  Find what you and the family like and stick with it.  Sorry for the novel.  Good luck.  Be sure to let us know how it turns out as we are a nosey bunch, and don't forget the Q-view.  Good luck.  Keep Smokin!

Danny

 

http://www.smokingmeatforums.com/t/145267/hot-and-fast-brisket

 

http://www.smokingmeatforums.com/t/166136/how-long-to-cook-a-brisket-or-the-misconception-of-the-1-to-1-5-hour-rule

 

 

http://www.smokingmeatforums.com/t/166201/brisket-texas-style-follow-up-to-yesterdays-post-on-misconception-of-the-1-to-1-5-hour-rule#post_1206230

post #5 of 10

Make sure you are keeping your smoke thin and blue.  Are you sure the strong smoke flavor wasn't creosote?  I've found that brisket can take on a lot of smoke with some heavier woods (like Hickory) and not be overpowering.  Then again, each person has their own preferences and definitions of what is 'overpowering'.

 

Secondly, the smoke ring is created by combustion and gases emitted by a fire.  You'll get a thick smoke ring with charcoal or wood smoker, or even a little with a propane smoker.

 

Lastly, you could try oak.  It isn't as strong as hickory and goes really well with beef.

post #6 of 10
Thread Starter 
Quote:
Originally Posted by KC5TPY View Post
 

Hello electricblue.  I hope you don't find this an intrusion and I know you didn't ask but thought I'd send this anyway.  This is only my OPINION and not the only way to do brisket.  We get so many brisket questions it is hard to keep up so if I have sent this to you in the past I do apologize.  I only ever do whole packer briskets.  I think the flat alone too easily dries out.  The quality of the beef will affect the finished product.  Different parts of the country are known for different smoked meat and styles.  For Texas it is sliced brisket.  Not pulled, that is for pulled pork.  I slice pork butt but that’s another story.  I have been smoking brisket for almost 40 years and as I am OLD school and from south Texas; I am going to give you my take on traditional smoked Tx. style sliced brisket.  I still learn a trick or two every time I cook but this is how I learned it.  This may sound boring as no rubs are used, but trust me, folks were doing brisket like this a long time and the taste of a traditional, properly cooked and smoked brisket is a thing you will not forget.  I do not  trim my brisket before smoking, I trim when I slice.  I smoke all large cuts fat side up ( thought being the fat bastes the meat ).  I do not use rubs, salt and black pepper or cayenne pepper only.  I season the meat as the smoker comes up to temp.  I do not add sauce.  I serve it on the side.  I try to let the taste of the meat and smoke shine.  IMHO rubs and sauces can detract from the taste of the meat.  Quality brisket does not need to have the taste hidden.  I do sometimes mop/baste to add a slight flavor change.  Bark belongs on Carolina style pulled pork, not sliced brisket as it CAN be hard and tough on sliced brisket.  I don’t foil until the rest period.  I would say that IF you are going to foil and continue to cook a mop is NOT necessary because you will probably add some sort of Au Jus to the foil , but if you want to mop to add a certain flavor it ain't gonna hurt it.  I don’t do burnt ends ( but they ARE good ).  The conventional method calls for a temp of around 225 but I would run the temp round 300 – 350 ( if you can't reach that temp in your smoker no prob just use 225 and add a little time ).  Pull it off the smoker at 190-195 IT and rest for at least 2 hours wrapped in foil and towels or blanket.  Wood SHOULD be mesquite by tradition, but pecan, oak, and hickory are good ( in that order IMHO ). A mix of Pecan , Oak and cherry is good.   Having said all that I must admit ( if lightning doesn’t strike me ) that this is not the ONLY way to achieve a great tasting  brisket.  This is all personal preference based on tradition.  If you LIKE rubs and sauces then by ALL means add them.  MANY threads here to help you with those.  Chef Jimmy J has a good au jus recipe.  Brisket is really pretty easy but the KEY!!!! to brisket is patience, and patience, and more patience;  and no peeking; LEAVE THAT DOOR CLOSED!   Buy a good dual probe therm and use it.  My MAIN advice is to write down everything.  Weight, temp, rub, mop, wood, time, foil/no foil, and anything else you can think of including weather conditions.  Next time you will have options to change whatever.  Find what you and the family like and stick with it.  Sorry for the novel.  Good luck.  Be sure to let us know how it turns out as we are a nosey bunch, and don't forget the Q-view.  Good luck.  Keep Smokin!

Danny

 

http://www.smokingmeatforums.com/t/145267/hot-and-fast-brisket

 

http://www.smokingmeatforums.com/t/166136/how-long-to-cook-a-brisket-or-the-misconception-of-the-1-to-1-5-hour-rule

 

 

http://www.smokingmeatforums.com/t/166201/brisket-texas-style-follow-up-to-yesterdays-post-on-misconception-of-the-1-to-1-5-hour-rule#post_1206230

Awesome reply.  Thanks.   I'm gonna try another next weekend.  Can someone post a link on how to use the Q view? 

post #7 of 10
Here is a link!! The search bar at the top of every page is your friend. Use it to find this kind of info.
http://www.smokingmeatforums.com/t/123288/posting-pictures
post #8 of 10

Some people smoke over a combination of woods, Hickory, Maple and Cherry is one example.  It just depends on how much you want to fiddle with it.  Trying new things can be half the fun.

post #9 of 10
Quote:
Originally Posted by donr View Post
 

Some people smoke over a combination of woods, Hickory, Maple and Cherry is one example.  It just depends on how much you want to fiddle with it.  Trying new things can be half the fun.

 

I do this for every cook...  I have half a rack of white oak and half a rack of cherry.  Then I have a couple of bags of pecan wood from a hardwood store.  In order to stretch each type of wood out, I just blend them all.  

 

I cooked a brisket over the weekend and used all 3 - turned out great.

post #10 of 10

I'll be watching from the 'Peanut Gallery' , sippin' my Coffee.gif.

 

Good post Danny Thumbs Up

 

Good luck , Electricblue' on next weeks Smoke , and as always . . .

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