Quote:
Originally Posted by Tobra
Wood you use makes a BIG difference.
Mesquite or Manzanita burn too hot, okay for steak, brisket, not so much.
Oak and Pecan are pretty good, fruit trees, like Cherry or Peach are good, Citrus makes it kind of bitter. You can start it with Pecan, Cherry, or whatever, wood chips soaked in water on top of your coals will give plenty of aromatic smoke.
It seems like "The Best" BBQ in Texas seems to shift around, as time goes on. There were a couple little towns around Austin that had places that would contend for the appellation.
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There's more to it than just which wood you use. You get a different amount of smoke off of coals than you do wood that's actually burning. Too much smoke is not a good thing. You might try burning your wood down to coals in another device then using the coals to smoke the meat.
The temperature thing really isn't an issue, you can get the same temperature with any wood, it's all about the airflow.
Salt, pepper, smoke. No rubs.