Pecan

[Guest]

All,
I'm cooking a 13 pound brisket this weekend using pecan wood and the Minion Method. How many chunks should I use, or should I use a combo of oak and pecan?
I've never used pecan before. Looking forward to your comments.

Thanks,
Howie

 

[Mike Tag]

My experience is that pecan takes a while longer to get going than mesquite or hickory, but once you get it going it burns hot for a long time (kinda like a diesel engine or a woman). I debated whether to use pecan or mesquite on my 13 pounder tonight and decided to go with mesquite for sentimental reasons. I too am gonna use the minion method. Would use just as many chunks as are suggested in the directions on this site (I believe 6-10). Pecan gives you a nice flavor and I am a big fan of it. I would stick with just the pecan but that is me.

 

[K Kruger]

I like mesquite for short quick cooks like grilled steaks. I find it often too resinous for my taste on low and slows. I think pecan is superb with brisket. I use the equivalent of 3 or 4 fist-size chunks.

Have fun with your cook.

 

[Guest]

Thanks for the info guys.