The next time I fire up my smoker I was thinking about adding a Beef Brisket along with my Pork Shoulders. If I'm doing Brisket and shoulder at the same time what kind of wood would be the best? I've had good luck using Cherry with my pork shoulders. I'm hesitant to use Cherry with a brisket. The reason I'm hesitant is because when I've done beef (burgers) on the grill in the past using cherry the burgers don't seem to absorb any smoke at all and it's been pretty disappointing eating smokeless burgers off the grill. Any thoughts on what kind of smoke would be best for both brisket and shoulder?
I have Red Oak, Cherry, and Apple all dried up in my garage attic. I'm drying some sugar maple that should be ready in a week or 2, would it be worth waiting until that is done?
I have Red Oak, Cherry, and Apple all dried up in my garage attic. I'm drying some sugar maple that should be ready in a week or 2, would it be worth waiting until that is done?