|
|
Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups. You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact support. |
|
|||||||
| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
|
|
LinkBack | Thread Tools | Search this Thread | Display Modes |
16-04-2005, 05:58 PM
|
|||
|
|||
woods for brisket
Planning on cooking "Red's Barbecued Brisket" recipe from the FAQ's. for our
passover diner next week. I've used it before with success. Usually using a mix of Pecan and Oak. Any other suggestions for wood, including how much wood to use and when? I assume the meat will be arround 12-13lbs. 
|
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Reading Ed Woods | gw | Sourdough | 10 | 25-02-2005 11:08 PM |
| tried a recipe from Ed Woods book | gw | Sourdough | 4 | 24-02-2005 03:36 PM |
| BBQ Woods | Edwin Pawlowski | Barbecue | 3 | 07-08-2004 05:36 PM |
| Simply: Best woods for bbq | nexus | Barbecue | 7 | 30-01-2004 12:46 AM |
| Smoking woods | Pam Theobald | Barbecue | 6 | 27-12-2003 02:54 AM |
Linear Mode
