Questions about smoking Brisket

[Steve_of_sandspoultry]

Pretty much all we use in our fireplace is oak, maple, black cherry so there is probably 4 or 5 cords "laying around" here

. I did throw on some black cherry right at the end - I had forgot it was there. It gave a slight cherry taste.

Steve

 

[ranchhand]

I have never found any fruitwood, I hear and read that it adds wonderful flavor. I find oak, pecan and hickory for the most part.

I'm down to 1/2 a cord or less, and my firewood guy has quit selling.

 

[Steve_of_sandspoultry]

We found a place where the tree trimmers dump the tops and limbs etc, all the tree parts to small to sell for timber. Makes great fireplace wood.

Steve in NC

 

[cmcgoun]

I have been meaning to get back...unfortunately I couldnt find my camera to get pictures, but it was beautiful! I ended up cooking for 24 hours, 15 pound brisket over red, and white oak. It was a hassle, but man it was very good! Thanks for all the help!

 

[ranchhand]

Oh my, now I have brisket envy! They are so hard to find here. Glad it turned out well.

 

[cmcgoun]

Ranchhand, I really hate Super-Walmarts (or any walmart ) but that is the only place around here you can get brisket. They carry big ones too, if you have any around its worth a shot

 

[ranchhand]

Quote:
Oh my, have to admit to the same! I avoid Walmart like the plague- and yep. it's the only place to find a packer trimmed brisket!

There's a secret to buying brisket, I should have told you earlier- I forgot!

Take the proposed brisket and right there in the store, hold it so the fatty side is down. Then bend the ends up, toward each other. The more bend there is, the less "hard" fat there is between the layers and the more tender the brisket will be!