In ,
Chemiker >spewed forth:
> 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.

Pecan and oak, would be my choices