Just got my first smoker

[MileHighGrowler]

(02-26-2021, 12:01 PM)Sled21 Wrote: I love using oak for everything if I have it, and can't tell any difference between white or red or post. I love pecan for beef brisket, not so much for pork or poultry. Hickory is the standard in Kentucky, but it is easy to oversmoke with.

As far as being a meat snob looking down their noses at select briskets, every call I ever got in competition for brisket was with a select brisket. I never got a call using a Prime, and refuse to pay for Wagyu. Never discount a select, they just take a little more time at a little lower temperature to loosen up.

Glad you discovered the thread, Sled! 

I agree with the oak differences.  I've tried different varieties and just can't tell a difference between them.  I've loved pecan for turkey, but never used it on pork.  I really like peach on pork, with some oak.  Hickory is great at times, but I don't love it solo because of the intensity of the flavor.  

I've had choice briskets be less than awesome, and I've had prime briskets be less than awesome.  One thing I learned early on in the smoking game was how each piece of meat is completely unique.  You can use the same techniques and knowledge every time, but can't expect them all to behave exactly the same way.  Ultimately, with the right knowledge and patience, I think you can make any grade a masterpiece.  Wagyu sounds awesome, but I just can't dish out those kinds of dollars for a piece of meat I'm going to smoke all day.