Skip to main content

Replies sorted oldest to newest

ok, one more time with my dissenting opinion..and I'm seemingly in the minority, but undaunted..."I believe" there is no place for sweetener with beef. Yes throw your turbinado sugar shakers at me if you wish, but 'sometime' just try a good Texas-style brisket with salt, pepper, cayenne...maybe paprika, garlic, onion if ya gotta, and save the sweet for the sauce if you need to.

Here, try this...take a pulled pork sandwich..anybody's, and put a teaspoon of sugar on your next bite...yummy, right?

Now, take your favorite hamburger, a big one, and put that sugar on your next bite...yuchhy, right?

Brisket is a lot closer to a hamburger than a pulled pork sandwich! My case rests...hisses and boos are expected! Razzer
A Texan would also opine, as I do here, that the only correct wood to smoke a brisket with is the fruitful and ever flavorful Mesquite.

This is the only wood that will deliver a true brisket. Just as I would not smoke a pork shoulder with mesquite, I would never smoke a brisket with hickory, or fruit woods. It might be ok to do some Pecan, but that's mostly for Turkeys.

Mesquite is not that hard to get. I have 20 acres in Coke county, Texas that is covered with it.
Except in very small amounts, mesquite is too strong for a tight enclosure such as the CookShack smokers. It is real good on offset type or other more open cookers, or with an open firepit or spit. Of course, opinions will vary.

Smoking woods and smoke flavors are very subjective as far as opinions. I like just about any, if not overused, with just about any meat. Variety is the spice of life, or so it's been said. I mostly agree.

mjadams5, how do you get your homegrown mesquite wood to Germany, or do you?

Cool

Add Reply

×
×
×
×
Link copied to your clipboard.
×