Best wood for beef?
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.
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