Brisket is a dense, tough beef, so you need to use a similar wood-a wood that is dense and burns for a long time.The best choices for sirloin are oak and hickory wood. They both emit stable heat and strong penetrating smoke, and when they soften, they blend well with the tough beef...
mild aroma and you can use alot of either without over smoking. My very favorite is French oak cubes that have been releasing their tannins and phenols while soaking in 5 gallons of homemade blackberry wine, dried in the sun and used to smoke up a large hunk of pig. OK I'm done ...
Different regions of the country may have lots of a certain type wood,and it becomes "traditional". Although we all enjoy the smoke from the wood fire,or maybe the aroma of the dripping fat falling on hot coals,many folks would not be able to correctly identify what type wood was used ...
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I love it to smoke brisket. 0 Reply Don Crackel 4 months ago Very rare in SW Ontario. Found one and 8 of 10 did not know what it was. 0 Reply Pao Yong 6 months ago Portafilter handle made out of a knotty section of Osage Orange. Chunks splinter really easily so I had ...
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Your new brisket go-to get the recipe The recteq difference recteq wood fired grills truly do it all. With control from the top rated grilling app, consistency with PID/Dual Band technology, the highest temperatures, bigger hoppers, and more convenience features, our wood fired grills perform...
every MAK Grill is more than just a collection of parts. It’s a finely tuned instrument designed to elevate your outdoor cooking. From slow-smoked brisket at 170°F to sizzling steaks seared at 600°F+, a MAK Grill delivers consistent results, turning the craft of BBQ into a delicious ...