Thread: Brisket Receipt

Green chicken & hnd you fellers look like ya been around the block some, that looks good. Greenie I like that smoker. Gotta love stainless steel.

Reelfoot , yes that was a flat cut piece. The marinade had lime juice in it didnt add any but that is good to know. The Mexican boys back in TX got me to marinading flank cuts in grapefruit juice to make fajitas but I have never done anything other than overnight or all day so that may be that it will break the meat down.

No tomatoes here yet. Plants loaded but not close to it yet, got em in a tad late this year although spring was so cold dont think it mattered.

Fella's as we know aint nothing like good food and good drink/ and good never mind I love to hear what other folks cook and how they do it! And what methods they use! Use to live up north and love good ethnic food but can't find it much in Tenn. Lived here for about 20 yrs. now down so. and llove "THE WAY OF THE SO." white beans country ham/ CH hocks in my favorite style bean!Being a butcher has had alot to do with me haveing to no what cuts are what and what to do with them.But being a butcher doesnt make me a no it all! Listening to what folks cook and how they cook' what seasonings they use! is what i love to do!! I havent spent much time on this topic on this cite but man is it cool to swap reciepes!! Cause I love to eat!! Thanks guys RFY.

It seems like the people in the southern states use more oak wood to do there smoking with then the Yankees do.
Now we have more oak up here then you can shake a stick at (no pun intended) and hardly ever see anyone use it.
My question to you is, what type of oak works the best for you?
White, black , pin or what?
Another question is, how dry of oak do you use? One year, two year, six month or what?
It just seems to me, like it would be kind of bitter.

Originally Posted by FisherMike

It seems like the people in the southern states use more oak wood to do there smoking with then the Yankees do.
Now we have more oak up here then you can shake a stick at (no pun intended) and hardly ever see anyone use it.
My question to you is, what type of oak works the best for you?
White, black , pin or what?
Another question is, how dry of oak do you use? One year, two year, six month or what?
It just seems to me, like it would be kind of bitter.

was watching a cooking show the other day and forgot what state but they used wet oak no saesonings marinedes nothing just plain white wet oak iff iam not mistaken!! Yeh i thought it would bitter the meat but that left me wondering? I love hickory for pork and oak for beef now thats just me but i allways start with charcoal then add soaked wood chips!! I miss liveing in so. ill were i could go out the frount door and pull some shag bark hickory off the tree! Most of your good smokers down here use just wood.Many diffrent ways to approach the methods of smoking! Now my bro. just uses oak.

if you can get clean blue smoke out of it, then thats all that matters..

Originally Posted by hnd

if you can get clean blue smoke out of it, then thats all that matters..

I have to cut some apple i'l have to check that out i no its seasoned!! If the termites haddent got to it yet want to do some shoulders for the fourth!!
and use nothing but apple!!

what is the name of that smoker...greenchicken?

Originally Posted by poppop

what is the name of that smoker...greenchicken?

orion link

also we use hickory wood in this part of the south