Peach wood for brisket??

[ChiefRon2011]

Morning all! Did a search, but didn't get a really definitive answer. Curious to see if anyone has tried peach for smoking a brisket, and if so, what were your results??

[txsmkmstr]

I have no personnel experience with peach wood, however if you've tried it on other cuts of meat and like peach wood then you should be fine.

Many will say pecan and oak are great to use but I can't stand the smell of either (mesquite or cherry fan here) - hence I don't use them when I cook. Just be sure the wood is well seasoned. Also, report back and tell us how it turns out.

[ChiefRon2011]

Did my last brisket with pecan and cherry and it turned out amazing. Never have cooked with peach. Was hoping I could get some feedback from someone who has before trying it out. Thanks!

[dub']

+1 for peachy brisket!

[jtilk]

My personal opinion is to keep the peach for pork ... I prefer pecan, oak or hickory for brisket.

[JMoney7269]

Post oak and hickory for me.
Just split a cord of fresh green hickory, will be ready to use in 3 months

[ChileFarmer]

Pecan,oak and hickory, sometimes sassafras for chicken. CF

[tex_toby]

Isn't that what Myron Mixon uses?

[JMoney7269]

Yes he used peach. At this point it's probably whatever his sponsors tell him to use

[Boots]

I always use Pecan, really mellow and good for brisket, though I managed to pick up some beautiful peach from what must have been the grandaddy of all peach trees a while back (the quarter splits I got are about 6-8 inches wide!!). Used this sparingly with Pecan on my last brisket cook and it was phenominal. Would use it again.

[jtilk]

Isn't that what Myron Mixon uses?

Myron uses peach wood ... but I would take that with a grain of salt. Considering he's from Georgia and cooks KCBS. Everything leans heavily towards a sweet profile. Even outside of comp's I find most Texans prefer woods that are native/ more common to our area. But to each his own if it works for you...

[tex_toby]

Isn't that what Myron Mixon uses?

Myron uses peach wood ... but I would take that with a grain of salt. Considering he's from Georgia and cooks KCBS. Everything leans heavily towards a sweet profile. Even outside of comp's I find most Texans prefer woods that are native/ more common to our area. But to each his own if it works for you...

I'm a pecan guy myself for beef. I reserve the fruit tree woods for poultry and pork.

[cowboydon]

I am with Toby on this .. Pecan only !!

[JMoney7269]

Just curious about you pecan guys. Have y'all ever tried hickory? I too was a pecan/post oak guy, now I'm a 1:1 ratio hickory/post oak cooker. Ever since I started aging my own green hickory the flavors are so much better. Post oak for heat and coals, hickory for flavor.

[Boots]

Hickory is superlative for birds and ribs, JMHO, but pecan rocks for brisket. And the peach wood with pecan on brisket thing is stone cold proven to this old jaded observer, the old granddaddy wood I used gave up a blissful experience. Note, it was indeed stone cold, old growth cured heartwood too, and I just lucked out getting it, a once in a lifetime deal. Brother Don, I wouldn't lie to you above all people, it's the gospel, an angel reached down and kissed it. It's possible, but rare. If yer 'round Dallas boys, go see Lindsey's Tree Service on NW Highway east of White Rock Lake, you can score big on a bag up to a truckload.

JMoney, I do like the oak for steaks, burns cooler than mesquite, but pecan's good too. Well burnt mesquite I like for fajitas and fish where you cook fast over a Bethlehem blast furnace.

I am Boots, and I approved this message.