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.

I mostly mix oak or pecan with one fruit tree wood for beef. It's always
oak and apple for brisket though. Stay away from mesquite unless you are
very sure that's the flavor you want and do not mind that everything
tastes like mesquite for the next few months (or you are from Texas.. )
>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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