what woods are good for smoking beef?

Answer 1

Almost any hardwood is suitable for smoking beef, because beef itself has a fairly strong flavor/texture (compared to, say, fish or chicken). Hickory and mesquite are probably the most popular smoking woods, but you can also get your hands on apple, cherry, pecan, oak or maple if you look around for it. I happen to REALLY like the flavor of beef (especially brisket) that's been smoked with oak.

Whatever you do, don't use the wood from any sort of pine or fir tree (in other words, no Softwoods). They contain pine tar and other chemicals--even after they've dried out--and they will make your food taste terrible (they can also make you very ill).

Answer 2

Hickory

Answer 3

right that's an uncomplicated yet extremely yummy recipe. basically roast root vegetables to bypass with this! aspects: a million pork brisket, about 5 lb., trimmed of further fat a million Tbs. paprika Salt and freshly floor pepper, to flavor 2 Tbs. olive oil 2 yellow onions, chopped 3 celery stalks, chopped 2 carrots, chopped 2 cups pork broth 3/4 cup dry pink wine a million can (14 a million/2 oz..) diced tomatoes with juices 2 Tbs. minced sparkling marjoram guidelines: Brown the beef Preheat an oven to 325°F. Season the brisket with the paprika, salt and pepper. In an excellent heavy pot or Dutch oven over medium-extreme warmth, warmth the olive oil. upload the brisket and practice dinner, turning as necessary, till properly browned on all aspects, about 10 minutes entire. move to a platter. practice dinner the vegetables and the brisket upload the onions, celery and carrots to the drippings contained in the pot and sauté over medium warmth till the vegetables are softened, about 5 minutes. Pour contained in the broth and stir, scraping up the browned bits from the pan bottom. Stir contained in the wine, the tomatoes and their juices. go back the beef and any juices from the platter to the pot. hide, move to the oven and bake till the brisket is fork-tender, 3 to three a million/2 hours. Make the sauce move the brisket to a carving board, hide loosely with aluminum foil and enable relax for 10 minutes. Spoon off and discard the fat from the liquid contained in the pot. position the pot over medium-extreme warmth and convey the liquid to a boil. Stir contained in the marjoram, cut back the warm temperature to medium and simmer till the liquid is decreased through one-fourth, 7 to 10 minutes. modify the seasonings with salt and pepper. Slice the brisket in the technique the grain and serve with different sauce and vegetables spooned on authentic. Serves 4 (makes about 10 cups sliced or shredded brisket entire). storage Tip: To shop the leftover brisket, position it, uncut or shredded, in an hermetic field. placed the sauce in a separate hermetic field. Refrigerate the beef and sauce for as a lot as 3 days.

Answer 4

Hickory chips

Answer 5

I have always used Hickory, it does a really nice job. You can buy chunks of it at Wal Mart. Soak it in water, first.

Answer 6

Any wood which is dry but log not branches.

Answer 7

Mesquite
Hickory
Pecan
Oak
Apple
Cherry

Answer 8

depends on the flavor you want. some are strong and some are more mild. but for pork, applewood can't be beat.

Answer 9

Hickory is my favorite.

Answer 10

oak