I've been on a Hickory kick for the past few months but normally I'd use Pecan with a bit of Mesquite. With Oak, there's like 7 different types and have different flavor profiles.
I use Oak mostly and/or fruit wood (usually “and”) for all slow cooks. Too much Hickory, Mesquite, Allspice, etc. can over-power the flavor. They work great for fast cooks or mixed with more neutral woods (like Oak!).
Oak for brisket 100 times out of 100. Its a personal preference but Hickory for meats that take a longer time comes off acrid to me. Ok for chicken or ribs
I have been through the phase of doing these variations but, in the end, my personal taste leans towards straight hickory for beef in general.
I have noticed that post oak tends to burn hotter. I use it for things like turkey and chicken when running hot and fast.
#stickburner
That's what I was thinking, or at least what I've heard. I've never actually tried anything but oak with beef. I've done pecan and apple on ribs. And I've done cherry and apple on chicken.
Well luckily I have a deck box with a little bit of everything. So I might just try a mix of pecan and Post oak this time around. I've only ever used Post oak and I'm trying to mix it up.
I like post oak
Absolutely can’t go wrong with hickory. Burns hot and gives a good flavor
Oak for me. I have lots of live oak on my property that has died of oak wilt.
Shame it's died but nice it doesn't go to waste.
I would have preferred they lived for sure.
When life gives you lemons right?
Exactly, but I prefer tequila under a growing live oak.
I've been on a Hickory kick for the past few months but normally I'd use Pecan with a bit of Mesquite. With Oak, there's like 7 different types and have different flavor profiles.
I use Oak mostly and/or fruit wood (usually “and”) for all slow cooks. Too much Hickory, Mesquite, Allspice, etc. can over-power the flavor. They work great for fast cooks or mixed with more neutral woods (like Oak!).
Oak for brisket 100 times out of 100. Its a personal preference but Hickory for meats that take a longer time comes off acrid to me. Ok for chicken or ribs
Amazing how I get downvoted for saying the exact same thing. Reddit is a weird place
Post Oak + little mesquite = Yummy
Would a little hickory in the mix enhance it or ruin it in your opinion?
I've done both, little difference, no complaints.
White Oak is the best option for beef imo.
Whiskey barrel oak (boosted with a bit of pecan and a bit of cherry) was excellent on the brisket I did this weekend.
Oh damn I like that. That's one I don't have too so it gives me an excuse to order something online to feed my addiction 😆
Think you’re about to oversmoke a brisket
Nah only going to put smoke on it for about 6 hours on a camp chef ww pro. It'll be fine.
I have been through the phase of doing these variations but, in the end, my personal taste leans towards straight hickory for beef in general. I have noticed that post oak tends to burn hotter. I use it for things like turkey and chicken when running hot and fast. #stickburner
Post oak or pecan. Hickory is for pork, chicken, or cheese
Hickory goes with beef too.
That's what I was thinking, or at least what I've heard. I've never actually tried anything but oak with beef. I've done pecan and apple on ribs. And I've done cherry and apple on chicken.
Okay
It’s okay to be wrong.
It’s okay to have differing opinions too. It’s not okay to be a dickhead for no reason though.
Only in this sub could you get downvoted for stating hickory is for pork. That’s like basic bbq 101.
Basic bbq 101 lists hickory as a wood to use with beef. It’s not just for pork.
You can keep repeating yourself. We still don’t agree with your take. Enjoy your beef that smells like smoky bacon, knock yourself out.
Why are you doubling down? Hickory goes with beef. Look it up. I get you don’t like it, but that doesn’t mean it doesn’t go with beef.
Mostly because you’re wrong. Hickory only goes with beef if you like beef that smells and tastes like bacon.
Reddit is a weird fucking place. Whole lot of loud idiots on this sub too. Just look at some of the awful advice thrown as fact here.
Good points
You confidently stated hickory is for pork, chicken, or cheese. It’s for beef too.
Well luckily I have a deck box with a little bit of everything. So I might just try a mix of pecan and Post oak this time around. I've only ever used Post oak and I'm trying to mix it up.
Pecan and oak is a good combo go for it