Whats the best wood to cook a brisket with?
Original Post
Replies sorted oldest to newest
Depends on who you ask. Some will use Post Oak, Pecan, Mesquite or a combination. Others use hickory or hickory + combinations. Do you like a pronounced wood profile?
I use 2/3 Pecan, 1/3 Mesquite. But like Max said, depends on your tastes. Smoke a few with different woods and see what YOU like.
I use Hickory or a combination of Hickory and Pecan. Also tend to use a little more than some people as we like a pretty good smoke!
You should try different woods and see which you like
You should try different woods and see which you like
I used to get told by old/good cooks that to 95% of the folks it was just the aroma, as we cooked.Very few could pick out woods they,or others cooked with,and few tasters could tell the difference in the eating.They suggested I use my wood in best condition for the cook,and focus more on learning how to cook the meat.
Can't swear to right or wrong,just passing it on.
Can't swear to right or wrong,just passing it on.
I am into aged apple wood.
in fact you have hit upon one of the best things about Cookshack unlike other smokers with Cookshack wood is almost used as a spice you can go to your local exotic wood shop buy small amounts of exotic woods and try them out.
as much as I like the ability to tryout exotic woods I have not found any really good ones.
Rosewood was one that rendered the product not worth eating.
in fact you have hit upon one of the best things about Cookshack unlike other smokers with Cookshack wood is almost used as a spice you can go to your local exotic wood shop buy small amounts of exotic woods and try them out.
as much as I like the ability to tryout exotic woods I have not found any really good ones.
Rosewood was one that rendered the product not worth eating.
I've used hickory, oak, cherry, pecan, and mixes of all those woods, but can honestly say the best tasting has been a correctly cooked brisket.
None of those woods are gonna get you to the texture/tenderness of allowing the ultimate surrendering of a stubborn, tough piece of meat.
Just my 2 cents!
None of those woods are gonna get you to the texture/tenderness of allowing the ultimate surrendering of a stubborn, tough piece of meat.
Just my 2 cents!
quote:Originally posted by Michael Macdonald:
in fact you have hit upon one of the best things about Cookshack unlike other smokers with Cookshack wood is almost used as a spice you can go to your local exotic wood shop buy small amounts of exotic woods and try them out.
I'd be careful with some of the exotic woods. I do some woodworking as a hobby, have made a boatload of cutting boards, and some of the imported woods are not food safe, can't remember off hand which ones in particular though. A google search should find them.