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Crazyhorse
THF Celebrity
Reged: 11/05/04
Posts: 15587
Loc: Azle, Texas
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Re: Brisket Question
05/26/08 06:58 AM
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A lot of the business with the wood used comes from personal preferences.
I have a friend from Ohio that used to cook all his briskets using hickory, once I got him to try mesquite, he stopped using hickory all together.
If I want what is to me a real deer camp flavor, I use a combination of oak and mesquite.
I do a lot of cooking over just mesquite, and one fact that has to be taken into consideration is how wwell aged the wood is.
IMO, mesquite that is still slightly green or still has the bark on it can give a somewhat bitter taste, especially with a really smoky fire.
Many folks I know of soak their smoking wood before use.
Some of the best brisket Lora and I ever ate was smoked over cherry wood, I have aslo used pecan and it comes out somewhat like hickory and have heard apple wood gives meat a good flavor.
I am going to be cooking an elk brisket today and plan on using some peach wood and see what that does.
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Being Mentally Absent is not a Bad thing. Charter Member THF-OFC .
www.shoestringsafaris.com
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