Seeing mesquite as the most popular from a few google searches.
What say you TexAgs ?
What say you TexAgs ?
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Best wood for smoking (brisket and ribs)
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Last: 13 yr ago by Teslag
I like pecan for pork. I seldom do brisket, so I have no opinion.
Pork and Hickory are the traditional pairings
For Brisket, post oak is what you would find in the Lockhart area
For me, I've found Oak and Pecan to be great for ribs/brisket...but this is like most of BBQ and it's all really opinion and experiences without one "right" answer.
Basically...cook a lot of ribs and briskets and vary the wood and see what you' like best
For Brisket, post oak is what you would find in the Lockhart area
For me, I've found Oak and Pecan to be great for ribs/brisket...but this is like most of BBQ and it's all really opinion and experiences without one "right" answer.
Basically...cook a lot of ribs and briskets and vary the wood and see what you' like best
mesquite with additional post oak
prefer pecan.
prefer pecan.
I prefer pecan as well.
I cooked down the street from Johnny Trigg a couple of weeks ago. He uses Mesquite/oak.
dp
[This message has been edited by Sooner Born (edited 6/25/2012 1:29p).]
[This message has been edited by Sooner Born (edited 6/25/2012 1:29p).]
quote:
I cooked down the street from Johnny Trigg a couple of weeks ago.
I know the guy has won a ton of money cooking, but I can't look past his reliance on squeeze-bottle margarine.
I can given that he said he hates his ribs but it's what the dumb ass judges look for.
Mesquite
johnny trigg is a machine!!!!
Oak, pecan or hickory for beef, mesquite for chicken and apple or hickory for pork.
I prefer hickory, but it can be a bit difficult to find. Pecan is a good substitute though.
apple wood for pork and if you don't want to strong of a smoke flavor on your brisket then a half apple half pecan works really good.
I prefer oak for brisket.
I prefer pecan and peach for pork and chicken.
I prefer pecan and peach for pork and chicken.
oak for brisket
oak, hickory, pecan or any fruit for pork
mesquite for chicken or pork or in the form of coals for steaks.
oak, hickory, pecan or any fruit for pork
mesquite for chicken or pork or in the form of coals for steaks.
My favorite is Blackjack Oak if you can get it. Failing that, Pecan.
All personal preference
Post oak. EOT
I prefer mesquite, but that has a lot to do with being raised in south Texas
oak and pecan are both excellent as well
apple is good for poultry and cherry goes really well with duck
oak and pecan are both excellent as well
apple is good for poultry and cherry goes really well with duck
Always was happy with post oak till I was clearing some land about 10yrs ago, and we pushed down several hickory trees. Much of that wood was saved exclusively for BBQ use, and it's our favorite. But can't go wrong with oak or pecan.
Brisket - Oak and Pecan
Pork - Apple and Cherry
Pork - Apple and Cherry
Hickory EOT for BBQ, IMO
Mesquite for grilling
oak is the most popular world wide.
Some fruit wood is always nice to play with
Mesquite for grilling
oak is the most popular world wide.
Some fruit wood is always nice to play with
Just depends on what I'm in the mood for. As most have noted above, I use heavier wood for beef, lighter for pork, even lighter for fish.
My scale of wood I use, from heaviest to lightest, would go something like this:
Mesquite
Hickory
Oak
Pecan
Apple
Cherry
There's a pretty big drop in heaviness from Pecan to Apple, IMO. I'm sure there other good woods out there, but this is what I can buy nearby.
My scale of wood I use, from heaviest to lightest, would go something like this:
Mesquite
Hickory
Oak
Pecan
Apple
Cherry
There's a pretty big drop in heaviness from Pecan to Apple, IMO. I'm sure there other good woods out there, but this is what I can buy nearby.
Agree with Bonfire on Mesquite for grilling. Burns hotter than hell.
Only Pecan and oak. Fruit woods mixed in if you want a lighter smoke flavor (of for Fish)
Mesquite - I only use it if i burn it down for coals. Never for smoking for long periods. Use it for fast cooks and coals.
Otherwise whatever you like.
Mesquite - I only use it if i burn it down for coals. Never for smoking for long periods. Use it for fast cooks and coals.
Otherwise whatever you like.
Forgot to mention...pine. Amazing wood for brisket if you can get your hands on it.
I've never used Pine for anything but campfire grilling. Doesn't it burn too hot?
id hear you don't want pine bc of the resin. not the case?
Never ever use pine in a smoker. Resin will ruin you smoker. I was kidding.
[This message has been edited by Sooner Born (edited 6/28/2012 10:00p).]
[This message has been edited by Sooner Born (edited 6/28/2012 10:00p).]
Oak and Pecan mix
so to summarize... everyone has their own opinion 
Thanks for all the help boys. One thing I didn't know that really helps, is that Mesquite burns really hot. I wasn't aware.
I'm going to experiment a bunch, but I think my first run is going to be using a 30-70 mix of mequite (30) and oak (70)
[This message has been edited by edwardsk2003 (edited 7/2/2012 9:26a).]
Thanks for all the help boys. One thing I didn't know that really helps, is that Mesquite burns really hot. I wasn't aware.
I'm going to experiment a bunch, but I think my first run is going to be using a 30-70 mix of mequite (30) and oak (70)
[This message has been edited by edwardsk2003 (edited 7/2/2012 9:26a).]
Mesquite is the hottest burning wood in Texas (if not the US) only Polynesian Mango(or papaya) burns hotter to my knowledge.
This is why I use it in our pizzä oven. This and I can get it free if I do the clearing. Any excuses to play with a chain saw and ax is a good time to me.
This is why I use it in our pizzä oven. This and I can get it free if I do the clearing. Any excuses to play with a chain saw and ax is a good time to me.
Doing a brisket tomorrow using oak and pecan.
Maple on pork is very underrated
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