signmeuptoo
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| BBQ question for you experts
Hey kids, how is everyone tonight?
I am getting ready to BBQ some Pork Butt for Pulled Pork and I had a question:
Have any of you ever smoked with Cherry wood? I just got some thanks to a fellow in town and I am thinking of using it along with a little Oak to smoke/BBQ the Pork to make Pulled Pork.
My brine is cooling right now, it's 1/2 cider vinegar/ 1/2 water, salt, sugar, molasses, cloves, cinnamon, and allspice. Do you all think that is a good brine? It's a huge Pork Butt, from a local meat market. How long do you guys brine your meat, BTW?
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seqrets
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| I would just stay with the cherry wood. If used to much, Oak can get to be to strong and bitter.
I've never brined anything but here's a link for you.
»www.kickassbbq.com/brine_recipe.htm |
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signmeuptoo
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| Yes, Oak is definitely bitter, but I only have a little bit of cherry. I think what I will do is just use as small an amount of Oak as I can, because you are right. Last year I smoked with just Oak making a brisquit and sadly it was indeed not as good as my hickory smoked stuff. I've had a real hard time getting wood here, which is just nuts, it's all forest here! It's just getting someone to deliver (I don't have a chainsaw or wheels).
The guy told me he has some apple too, I hope I get it. Then if I can get some hickory I'll be happy.
I'll check out the link!
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Vtblues
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| reply to signmeuptoo
Oak has a lot of tannins which are bitter. On my land I have quite a bit of black cherry but have yet to try smoking any of it. I also have maple, beech, yellow birch and ash.
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signmeuptoo
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clubs: | Maple is good for some things, I've read. |
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Icarus
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Cherry is good but due to its density it can burn really hot. Works for pulled pork as you want a higher than normal internal temp to get the pork right but its better mixed with something else for beef or chicken.
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signmeuptoo
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clubs: | It sure IS dense. I've been trying to split it with a small hatchet that is dull. I'll make sure my pieces are small so I can control the heat. My smoker is big so that will help too. Thanks for the info. |
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Icarus
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| Same goes for apple. They say you can melt your woodstove burning apple wood only. Both very dense hardwoods. You can hit them with a hammer and not make a dent.
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Vtblues
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One I'm a little curious about would be the yellow birch. Having cut a few tons of it for firewood when I was younger I noticed a root beer smell from it when freshly cut, then the little spark went off in my head connecting root beer and birch beer.
This talk about different woods for smoking has me wondering if it would work or just taste awful.
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signmeuptoo
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clubs: | Me too, in all my reading about BBQ, I haven't seen mention of Birch as a wood for smoking. I bet it would work though. I would think it could be good for game. |
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Icarus
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May 8th, @01:14AM
| reply to Vtblues
Ive used silver birch and its nice. Kinda sweet but burns up pretty quick unless you have a good mix of seasoned and green.
My favorite,if you like a really smokey blend is hickory and some cedar. Its kinda tangy with the cedar.....nice combo IMO.
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seqrets
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clubs: | I've never used Cedar?
If you can get Pecan give it a try. Pecan and Hickory are usually what I use. The type of Oak can also make a difference in the smoke quality/taste. |
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Icarus
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| I tried cedar after seeing about a hundred cooking shows doing the cedar plank and salmon thing on TV. I mixed it in with some hardwoods in the smoker and liked the flavor which was very subtle....its different and nice.....best for fish,chicken and pork.....not so hot for beef or game.
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Santa Fe
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| reply to signmeuptoo
said by signmeuptoo  :Have any of you ever smoked with Cherry wood? Yeah, but it's HARD to get the paper around the wood!  
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TrainBuff
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The big question is....when are we coming over for dinner? |
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Dominokat
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May 8th, @04:53PM
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Dinner tonight |
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rusdi
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The Brine/Marinade sounds scrumptious!!
Wood for smoking is really a personal preference. I usta use mesquite, exclusively. (Living in Texas, it was VERY plentiful.)
Since I've moved here, I use hickory, and pecan. They are almost as plentiful.
I suggest you try different woods, and find something that suits your taste. I've found that most times, a dense hardwood is a better choice.
One last "tip". LONG, SLOW, LOW heat, will result in the best tasting, flavorful, tender meat. NEVER allow the smoker to exceed 200 degrees. Smoke the meat for a minimum of eight hours, and your Pork/Beef will really WOW 'em!
Fowl is a bit different. I haven't perfected a technique that I like for that.....yet.
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signmeuptoo
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| Russ, I've found that with Turkeys you have to smoke for a much shorter time period at a higher temperature, OR, well: The meat gets horribly "mealy", as that happened to me once, and it was the bird I was trying to impress my own family with, I looked like an idiot, sadly.
The pork butt I have is gigantic so I'm going to brine it for about 2 days, I started this morning.
From what I understand, a brine gets all the way into a meat while a marinade will only get into the meat just part way.
I've never heard of anyone brining brisquit, but I have to wonder if maybe it might be a good idea...
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rusdi
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| said by signmeuptoo :I've never heard of anyone brining brisquit, but I have to wonder if maybe it might be a good idea... Actually, (This is a "Texacan" WELL KEPT secret....and if you repeat it..I'll deny I ever knew you!!)
I "Braise" my Brisket, for eight hours in liquid, then thoroughly chill over night in the 'fridge. Smoke for an additional eight hours over mesquite/pecan/hickory.the meat LITERALLY melts in your mouth!!!
In fact, you must be very careful removing it from the grill, or big chunks will fall away!!
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signmeuptoo
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| Russ, I've done that too and indeed, it came out beautifully. I used a turkey roasting bag and put the "marinade" into it, and braised it for about 4 hours and 2 hours in the smoker with holes punched in the bag. Then I removed it from the bag and pan, set the pan down below adding water, and continued smoking it for about 8+ hours. I would then use the left over liquid in the pan to make a BBQ sauce! That meant my marinade had to be table palatable to start with.
I haven't done it that way in a little while, it is more work, but it is definitely worth ever ounce of energy.
Now if only I can find some hickory and some pecan and if the guy will only deliver more cherry and some apple!
So do you guys use green wood like Cory does? I figure mixing greenish with seasoned is maybe a good idea. Using green wood can help control the temperature too, I should think.
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