Hey All, I have a question
I am getting prepaired to start my Smokeday Brisket here in a few hours!
Most threads I have read re: Cooking Briskets, recommend Hickory for the smokewood
Around my home (3 females, and Myself) the girls all complain if smoke flavor is prominent.
So in the past I have stayed with mild smokewoods like cherry or apple, for the 2 or 3 brisket flats I have done, and I have been pleased with my finished briskets using those woods!.. This time I got a 10.5 lb packer cut
So here are my questions:
Is a brisket smoked with hickory considerably better than one done with milder smokewoods?
Am I substantially comprimising the potential flavor quality of my briskets by using mild smokewoods (Just to keep my girls happy)?
Just looking for a little guidence from those who may have tried it both ways!
I currently do not have any hickory, but I could run to HD a get some real quick, and grab even more K on sale while I am there
I am getting prepaired to start my Smokeday Brisket here in a few hours!
Most threads I have read re: Cooking Briskets, recommend Hickory for the smokewood
Around my home (3 females, and Myself) the girls all complain if smoke flavor is prominent.
So in the past I have stayed with mild smokewoods like cherry or apple, for the 2 or 3 brisket flats I have done, and I have been pleased with my finished briskets using those woods!.. This time I got a 10.5 lb packer cut
So here are my questions:
Is a brisket smoked with hickory considerably better than one done with milder smokewoods?
Am I substantially comprimising the potential flavor quality of my briskets by using mild smokewoods (Just to keep my girls happy)?
Just looking for a little guidence from those who may have tried it both ways!
I currently do not have any hickory, but I could run to HD a get some real quick, and grab even more K on sale while I am there