On Sun, 23 May 2010 14:30:14 -0500, Chemiker wrote:

> SWMBO brought home a $ale Brisket and asked me to Cook it in the BGE.
> I have the following woods available:
>
> Apple, pecan, mesquite, plum, fig, and Tabasco oak.
>
> Since I normally do pork, with apple smoke, I'm not sure what *really*
> works with beef. Other than mesquite, that is.
>
> Your thoughts on which woods will work with a trimmed Brisket?
>
> I intend to smoke/roast ear corn, also.
>
> Then I'm going to fill a S/S mixing bowl with sea salt, and make some
> smoked salt.
>
> TIA and good cookin'.
>
> Alex, checking out his library.

Alex,

there isn't a 'traditional' 'smoking' wood for beef brisket IMHO,
although it seems a few q'rs in texas are drawn towards mesquite as a
fuel, you know, we all use what we have available to us in our locality.
but anyway, i wouldn't add smoke to a brisket. but that's my personal
preference.



--
regards, piedmont ~ the practical bbq'r!

http://sites.google.com/site/thepracticalbbqr/