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Great American Barbecue
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<blockquote data-quote="backhoeboogie" data-source="post: 670634" data-attributes="member: 3162"><p>Yes. Pecan wood is my favorite wood to smoke with. Especailly brisket. You can slow smoke for a day and a half with it without wrapping the meat. Mesquite is okay, really easy to split with an axe only, and abundant around here. It is a strong smoke and it burns hot so you have to limit your input. It does not work well for me on a slow smoke but it great for a quick job when time is limited. It is best to wrap (seal) your brisket after about 4 hours. Splitting mesquite is like the axe splitting you see on television in the old westerns. Three weeks after it is cut you can split it into tooth picks with very little effort. Hickory is just to much work on the wood splitter. When they put that pipeline through my place in East Texas they took out a lot of old growth hickory. I cut it into 8 foot pieces and filled the flat bed and hauled it home. I cut it into smaller pieces once I had it here. After a few hogs were smoked, I went back to pecan and sold most of that hickory.</p></blockquote><p></p>
[QUOTE="backhoeboogie, post: 670634, member: 3162"] Yes. Pecan wood is my favorite wood to smoke with. Especailly brisket. You can slow smoke for a day and a half with it without wrapping the meat. Mesquite is okay, really easy to split with an axe only, and abundant around here. It is a strong smoke and it burns hot so you have to limit your input. It does not work well for me on a slow smoke but it great for a quick job when time is limited. It is best to wrap (seal) your brisket after about 4 hours. Splitting mesquite is like the axe splitting you see on television in the old westerns. Three weeks after it is cut you can split it into tooth picks with very little effort. Hickory is just to much work on the wood splitter. When they put that pipeline through my place in East Texas they took out a lot of old growth hickory. I cut it into 8 foot pieces and filled the flat bed and hauled it home. I cut it into smaller pieces once I had it here. After a few hogs were smoked, I went back to pecan and sold most of that hickory. [/QUOTE]
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