Hardwoods are taken from deciduous trees, which often have broad leaves. They can burn for long hours and, as such, are the best choice for cooking. They do not have as much resin, which means that it’s safer to cook with hardwood. One of the components that make up hardwood is lignin, and this comes in handy when you are looking to flavor your meat. Hardwood has a better flavor than softwood. Hardwood burns longer and hotter, and this means that you won’t need to refill the smoker or grill often.

Mesquite wood is better paired with red meat. You will want to go with meat that needs a bit more time. Cuts such as brisket pair well with mesquite because it is robust enough to soak in the smoke flavor and not be overpowered by it. The fact that it discolors the meat is another reason why this wood is better paired with darker red meat. Recommended product There was a final few hours to explore the streets before our final meal. Stubbs Bar-B-Q most definitely did the best “last supper” we could have. Brisket, brunch, Bloody Mary’s & music downtown. We were booked in for their Gospel Brunch. The performance & love that came from the group singing was so beautiful, you could feel the energy coursing through the building. There was nothing but good, pure vibes & we absolutely loved it.

Beer Battered Onion Rings

I sometimes use wood chips when smoking smaller cuts of meat ( like these cuts that smoke in under 2 hours). To quench your thirst and enhance the overall barbecue experience, consider the perfect beverage pairings. Crisp and refreshing craft beers, smoky bourbon or whiskey, or even a fruit-infused pitcher of iced tea can elevate the flavors and create a harmonious symphony of taste. Common Pitfalls and Troubleshooting Wrap up tightly both ends of the logs with a plastic, then store them in a dry place like shed or basement. Canning Jar– Canning jars are made of high-quality glass, so they're durable and will last for years. Most are also BPA-free, freezer safe, and dishwasher safe. Plus, they come in a variety of sizes, so you can find the perfect one for your needs. Don’t over-wrap your brisket. Wrapping your brisket in butcher paper can help you overcome the stall and speed up cooking time, but don’t do it too early or too tightly. You want to preserve some airflow around your meat to maintain a good bark (crust) formation.

Trim the brisket. Trim off any excess fat or silver skin from the brisket, leaving about 1/4 inch of fat on the top side. You can also separate the point from the flat if you prefer, or leave them attached. Trimming the brisket will help it cook more evenly and absorb more smoke flavor.Taste the sauce and make any necessary adjustments to the seasoning. If you prefer a sweeter sauce, add a little more brown sugar. If you want it tangier, increase the amount of apple cider vinegar. Feel free to experiment and tailor the flavors to your liking.