Smoking meat with blackjack oak

Find best value and selection for your BLACKJACK OAK WOOD FOR SMOKING GRILLING AND BBQ search on eBay. World's leading marketplace. Best wood for brisket? and I usually leave a 1/4 inch of the fat cap on the top so it melts over the meat I have some nice freshly cut Blackjack Oak that is. Feb 20,  · In my opinion Live Oak makes too much Black smoke. Meat comes out black and with a very strong smoke taste. Post oak vs. live oak.

Type of Oak for smoking

It needs to come off the Egg and into the cooler at noon, to make way for some chicken quarters. Aaron Franklin's video series on youtube is worth a look as well. I seldom do brisket, so I have no opinion. Pecan is a good substitute though. Either white or red doesn't matter when mixed.

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Best wood for brisket?

Why not take a minute to register for your own free account now? As a member you get free access to all of our forums and posts plus the ability to post your own messages, communicate directly with other members, and much more. Login at the top of this page to stop seeing this message. I cut down a blackjack oak for a friend of mine this past Spring. He did not want the wood, so I loaded it up and brought it home.

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It is terribly difficult to split due to the twisted grain of the wood. I ended up renting a hydraulic splitter to finish it, as it was NOT going to split with a maul. I have started burning it for firewood and it is a very interesting wood. It is more difficult to get started than Southern Red oak or White Oak, but once started, it burns very hot. It also makes some of the hottest coals I have seen.

So, it got me to thinking. Has anyone used this wood for smoking? I think it would be awesome wood to use on a stick burning offset. How does it smell when it burns? If it smells good, it'd be great for cooking IMO.

Oh, and free is good! Originally Posted by Harbormaster. Pretty much all oak is good for smoking with. I think poison oak is about the only oak species not acceptable for smoking with.

Повариха со здоровой задницей решила встретить своего мужа, возвращавшегося с командировки, вкусным обедом. Толстенькая стерва и тощая сука давно дружили, ведь считали себя самыми сексуальными девушками в городе. Наплохая телка с большими буферами и разработанной писечкой. Грудастая барышня с лишним весом не надела под черные колготы трусов, поэтому когда она раздвинула ноги, ее писечка была видна под полупрозрачным капроном.

- Шляешься там с друзьями, а у сынули проблемы.

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Another for oak but since I can't find plain old oak I use Jack Daniels' soaked chips or chunks Regarding length of cook, that is a crap-shoot. Plan to finish early and FTC til time to slice and eat. You can easily hold for hours and takes the stress out fo punching it across the finish-line.

At your temps plan on around 1. Fat side up or down-I go fat side down so if anything sticks to the grid, it's the fat cap and it also provides a bit of a thermal barrier during the cook.

You can google "brisket cook, big green egg" and be reading for many hours. Here's one site with good info- http: Aaron Franklin's video series on youtube is worth a look as well. I like southern pecan as wood also I never flip mine. I say temp like to other posts keep around and let it stay on for the longer the better. Place a water bath underneath for mostiure. It looks like you're new here.

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If you want to get involved, click one of these buttons! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at: May in EggHead Forum. Hey all - hope all my American friends have a great long weekend. I'll be trying my first brisket overnight tonight. Got a 12 pounder ordered. This will be by far the longest smoke I've done to date.

I've got some mesquite, hickory, apple and cherry at the house now. I plan on putting it on about 12am or 1am, and serving at about 2: It needs to come off the Egg and into the cooler at noon, to make way for some chicken quarters. Not going to make this too complicated on myself - some guidance from y'all on the above would be appreciated. I used oak and hickory mix last cook.


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