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#1567176 - 08/28/07 08:29 PM Best Brisket smoking wood?
Chief BigRooster Offline
TFF Celebrity

Registered: 11/11/04
Posts: 6503
Loc: Leander, TX
Mesquite, Hickory, Oak, something else???

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#1567179 - 08/28/07 08:30 PM Re: Best Brisket smoking wood? [Re: Chief BigRooster]
TheFirstNameThat Offline
TFF Guru

Registered: 11/12/05
Posts: 10802
Loc: Loooziana
Hickory.......wetted
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#1567182 - 08/28/07 08:31 PM Re: Best Brisket smoking wood? [Re: TheFirstNameThat]
RATZ Offline
TFF Guru

Registered: 07/11/06
Posts: 22756
Loc: ARLINGTON
Mesquite, Hickory is for pork
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Originally Posted By: Bob Davis
Yeah come on. Bring it. Hard, heavy and long.




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#1567272 - 08/28/07 09:02 PM Re: Best Brisket smoking wood? [Re: RATZ]
nascarchuck Offline
TFF Celebrity

Registered: 12/31/05
Posts: 8383
Loc: Benbrook, TX
Originally Posted By: RATZ
Mesquite, Hickory is for pork
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#1567296 - 08/28/07 09:18 PM Re: Best Brisket smoking wood? [Re: nascarchuck]
Hank1951 Offline
TFF Celebrity

Registered: 02/20/05
Posts: 8733
Loc: Kopperl,Tx.
Pecan wood with some oak & mesquite in the mix, smoke the meat for NO MORE THAN # HOURS, then wrap in heavy foil or use a roasting pan with a lid on it to finish cooking! ALWAYS cook a brisket with the FAT SIDE UP, when it is done, you will be able to easily scrape the fat off the top of the brisket! Try cooking it this way with some FIESTA brand brisket rub on it heavy!!! GOOD STUFF!!!!
_________________________
Keep your powder dry & don't fire until you see the whites of their eyes!!

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#1567306 - 08/28/07 09:25 PM Re: Best Brisket smoking wood? [Re: Hank1951]
capt grumpy Offline
Pro Angler

Registered: 09/14/06
Posts: 726
Loc: west tx
TL i like your process do you use dry mesquite. also i have found if i use to much oak i get bitter taste all we have is live oak does that matter. thanks bill

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#1567308 - 08/28/07 09:26 PM Re: Best Brisket smoking wood? [Re: Hank1951]
Chief BigRooster Offline
TFF Celebrity

Registered: 11/11/04
Posts: 6503
Loc: Leander, TX
Thx TL...I'm gonna giver a whirl on Sundee...with a bunch of neighbors in front of my house. We're calling it the "Front Yard BBQ - Leander Style"...

Wish me luck:)

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#1567309 - 08/28/07 09:26 PM Re: Best Brisket smoking wood? [Re: capt grumpy]
Parker Offline
TFF Guru

Registered: 02/18/07
Posts: 13788
Loc: east tx.
sandjack
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#1567382 - 08/28/07 10:05 PM Re: Best Brisket smoking wood? [Re: Chief BigRooster]
Hank1951 Offline
TFF Celebrity

Registered: 02/20/05
Posts: 8733
Loc: Kopperl,Tx.
Originally Posted By: Wade Funk
Thx TL...I'm gonna giver a whirl on Sundee...with a bunch of neighbors in front of my house. We're calling it the "Front Yard BBQ - Leander Style"...

Wish me luck:)
You are more than welcome my friend! That is one of the finer things in life to enjoy friends & eat good food! cap't Grumpy, thanks for the kind words, I do use seasoned mesquite, seasoned oak & take a bucket of water & keep a few sticks of wood in it soaking to put on the fire for smoke. Also when you cut up some onions for the beans or tater salad, take the onion scraps & throw them on the fire & let that smoke filter up thru the meat! Like I say, NEVER, EVER smoke any meats more than 3 hours, after 3 hours of heavy smoke, the meat will have that bitter taste to it if you leave it on the smoke, 3 hours smoke & its foil or roasting pan time then until done. I've been messing with the bbq thing for 30 years trying 1st one thing, then another, I feel like I FINALLY got it to where I think it is right! I've never had anyone turn any of my bbq down when offered! LOL! I may not can do anything else, but I can damn sure cook bbq! I do not want to be tooting my own horn, but the finished product can & will tell the tale! LOL! Proof is in tha Puddin' boys! If you guys have any more questions, PM me & I'll do what I can to help you! Hope ya got the help ya needed, enjoy! TLP


Edited by TL Parnell (08/28/07 10:10 PM)
_________________________
Keep your powder dry & don't fire until you see the whites of their eyes!!

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#1567464 - 08/29/07 02:26 AM Re: Best Brisket smoking wood? [Re: Hank1951]
Ratmo ® Offline
TFF Guru

Registered: 03/17/05
Posts: 10427
Loc: Cedar Creek
To each his own way. Ive ate TL's bbq, and its purdy good.
I kinda like mine better. I never wrap the meat, and cook with fat side down. I read somewhars to where thats a myth that the juice goes down through the meat, cooking fat side up.
I'll use either pecan all the way or mesquite all the way. The reason for you gittin bitter taste, is cause you were usin green wood. Well seasoned wood doesnt put off much smoke. That would be the reason to put soaked pieces on the fire , is for smoke.
I cook mine atleast 12 hrs at 250 on the smoker 18 hrs on a big cut of meat. Remember when you buy the meat, if it will fold in half or close to it in the package, its a good cut. If you cant bend it, keep lookin, its got to much fat.
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#1567471 - 08/29/07 03:15 AM Re: Best Brisket smoking wood? [Re: Ratmo ®]
Cab00m Offline
Extreme Angler

Registered: 08/28/03
Posts: 2211
Originally Posted By: Ratmo
I read somewhars to where thats a myth that the juice goes down through the meat, cooking fat side up.
I'll use either pecan all the way or mesquite all the way. The reason for you gittin bitter taste, is cause you were usin green wood. Well seasoned wood doesnt put off much smoke. That would be the reason to put soaked pieces on the fire , is for smoke.
I cook mine atleast 12 hrs at 250 on the smoker 18 hrs on a big cut of meat.
The reason for cooking fat side down is because that is where the heat source is & when your talking 12 - 18 hours facing the heat source somethings going to burn(at the very least - very well done), which would you rather burn - the part you eat or the part you give to the garbage disposall (dogs)

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#1567475 - 08/29/07 03:28 AM Re: Best Brisket smoking wood? [Re: Cab00m]
Ratmo ® Offline
TFF Guru

Registered: 03/17/05
Posts: 10427
Loc: Cedar Creek
Originally Posted By: Cab00m
Originally Posted By: Ratmo
I read somewhars to where thats a myth that the juice goes down through the meat, cooking fat side up.
I'll use either pecan all the way or mesquite all the way. The reason for you gittin bitter taste, is cause you were usin green wood. Well seasoned wood doesnt put off much smoke. That would be the reason to put soaked pieces on the fire , is for smoke.
I cook mine atleast 12 hrs at 250 on the smoker 18 hrs on a big cut of meat.
The reason for cooking fat side down is because that is where the heat source is & when your talking 12 - 18 hours facing the heat source somethings going to burn(at the very least - very well done), which would you rather burn - the part you eat or the part you give to the garbage disposall (dogs)
This I know. Alot of people believe that the juice from the fat, trickles down through the meat though, keeping it juicey. You are correct on the heat source caboom.
Myself, when I wrapped a brisket, it had the texture of being boiled and was abit stringy. I like for mine to hold together and have a firm texture, with all the juices intact. Dayyyuuummmmm im hungry now.
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#1567521 - 08/29/07 05:13 AM Re: Best Brisket smoking wood? [Re: Ratmo ®]
Tritonman Online   happy
Super Freak

Registered: 09/20/04
Posts: 50629
Loc: Southlake,TX
Originally Posted By: Ratmo
To each his own way. Ive ate TL's bbq, and its purdy good.
I kinda like mine better. I never wrap the meat, and cook with fat side down. I read somewhars to where thats a myth that the juice goes down through the meat, cooking fat side up.
I'll use either pecan all the way or mesquite all the way. The reason for you gittin bitter taste, is cause you were usin green wood. Well seasoned wood doesnt put off much smoke. That would be the reason to put soaked pieces on the fire , is for smoke.
I cook mine atleast 12 hrs at 250 on the smoker 18 hrs on a big cut of meat. Remember when you buy the meat, if it will fold in half or close to it in the package, its a good cut. If you cant bend it, keep lookin, its got to much fat.


thumb thumb thumb thumb


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#1567713 - 08/29/07 07:18 AM Re: Best Brisket smoking wood? [Re: Tritonman]
David Rush Offline
Extreme Angler

Registered: 10/31/04
Posts: 1490
Loc: Carrollton
Fat side goes up. In a real smoker the top is going to get hotter.

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#1567733 - 08/29/07 07:27 AM Re: Best Brisket smoking wood? [Re: David Rush]
Chief BigRooster Offline
TFF Celebrity

Registered: 11/11/04
Posts: 6503
Loc: Leander, TX
I have a $150 Brinkman with a small separate firebox. I would LOVE to get one of those big daddy's with the this guage iron/steel that has the awesome firebox that you can control the fire more easily with, but I'll make do. I think the problem may not be the wood or the smoker either, it may be me...here's a quote in an email from one of my neighbors to the other, referring to our 4th of July get-together:

"I think if we can keep Wade sober until at least noon this time the food should turn out alright"

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