I'm getting ready for my second smoke on my 18.5. Planning on making BRITU ribs. The method calls for White Oak and Cherry, but I can't find the Oak locally. I wouldn't hesitate to substitute another wood, but there are a lot of admonishments about following the method exactly as written. Any suggestions?
Smoke Wood Substitute
- Thread starter SteveB
- Start date
Jim Lampe
TVWBB 1-Star Olympian
In my opinion, BRITU is well overrated for the amount of work involved.
If you have access to apple wood, try that with cherry (or alone).
I have had great results using apple, cherry or apple AND cherry...
Then, there is always pecan that is very similar to hickory.
Which ever you choose Steve, Good Luck!
If you have access to apple wood, try that with cherry (or alone).
I have had great results using apple, cherry or apple AND cherry...
Then, there is always pecan that is very similar to hickory.
Which ever you choose Steve, Good Luck!
Mike Hartwell
TVWBB Pro
I've never been able to find oak around here, but I have a small orchard that provides apple, cherry, plum, and even pear.
I have used the 'britu' method often with 3 chunks of apple and 3 of cherry, with GREAT success.
I have had to watch the 'doneness' carefully for the first couple of cooks, as the new WSM seemed to run a bit hotter, enough to alter the listed timetable.
I would also suggest to eliminate the salt content of the rub, particularly if the ribs are enhanced. I much prefer to salt the meat, wait a bit, then apply the rub.
You won't be disappointed with the end product.
Good luck.
I have used the 'britu' method often with 3 chunks of apple and 3 of cherry, with GREAT success.
I have had to watch the 'doneness' carefully for the first couple of cooks, as the new WSM seemed to run a bit hotter, enough to alter the listed timetable.
I would also suggest to eliminate the salt content of the rub, particularly if the ribs are enhanced. I much prefer to salt the meat, wait a bit, then apply the rub.
You won't be disappointed with the end product.
Good luck.
Thanks for the tips! I do have apple and cherry in the spice rack!
Mike, still figuring out the times and temps. I expected my first cook to run hot, so I used a full water pan. I ran all night with the vents wide open and never even reached 250. I'll be cooking on Saturday with lots of opportunity to monitor the temps while I get used to it. Thanks.
Mike, still figuring out the times and temps. I expected my first cook to run hot, so I used a full water pan. I ran all night with the vents wide open and never even reached 250. I'll be cooking on Saturday with lots of opportunity to monitor the temps while I get used to it. Thanks.
Bob Sample
TVWBB Diamond Member
Asked my wife to get me some hickory when she was out and she brought me home a nice bag of alder instead. It has a nice mild smoke flavour that went well with the apple I used with it. Anyone who doesn't like a real strong smoke flavour should try it.