Acquired wood!


 
T

Tylor S.

New member
I have been given two used oak wine barrels and I am going to smoke some meat this weekend with it.
What would go best, pork or beef? I'm thinking between a brisket or pulled pork to start? Any suggestions?

You'll see in the pic there are some lighter pink planks (and flakes). That is a layer of crystallized sugar from the wine. I'm hoping that is a good thing?
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob Sample:
I would try and get rid of the crystallized sugar. Burning sugar is not a good flavour. </div></BLOCKQUOTE>

But the wood does have a nice wine ring.
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I think it will be good with Beef. But i use oak for pork to so.

Great score on those barrels Tylor.
 
Tylor, you've hit the jackpot!
Those oak staves are excellent used for beef, chicken, turkey, pork...
Check out this thread.
I had some from member Brian M but i've used it up, it is Great stuff!
 
Oak wine staves ate EASILY the best wood I have found for any meat! YMMV. but I think you will love the flavor. The ones I had did not have the crystalline layer, so I can't speak to that, but a little wire brush time couldn't hurt.

Cheers
 
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