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/ck/ - Food & Cooking

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4771952 No.4771952[DELETED]  [Reply] [Original]

Looking for good wood mixes for smoking.

pic related, 8 kilo brisket smoked for 5 hours (half hickory, half mesquite) then baked for another 11.

>> No.4772048

>>4771952
I like painted pine and cypress

>> No.4772073

>>4772048
hurr

>> No.4772083

>>4772073
fine, pecan, apple

>> No.4772086

cherry or apple mixed with hickory or pecan
alder and apple (for fish)
almond mixed with another fruit wood
pecan and mesquite for brisket or other beef
Tabasco barrel chips
Whiskey barrel chips

>> No.4772097

Mequite burns hot and fast and has a very strong flavor, its a bad choice for long cook times or delicately flavored meats like pork and poultry. Keep it for steaks and chops that cook in a short time. You want the smoke to enhance the flavor, not overwhelm it.

For low and slow BBQ pork shoulders, briskets, or ribs I prefer a mix of Applewood, Maple, and a small bit of Hickory or Ash to give that distinct smoky flavor. For everything else, a mix of Cherry and Mesquite.

Play with it a bit and get to know the different flavors. Especially when you're smoking for 12+ hours it makes a HUGE difference.

>> No.4772112

>>4772097
Thats why I only smoked it for about 5 hours. Just looking for some good flavors out of mixing different woods. It seems hard to screw up with hickory or mesquite.

Thinking of doing chicken with apple/pecan

>> No.4772152

>>4772097
Was about to write this.
OP
Try a mix of cherry and applewood. Pecan is always a good choice as well.