janschutz
Corn Hauler
BBQing is done at 250 - 350 degrees. Where as smoking is done at 200 to 250 degrees. The lower temperature allows the smoke to permeate the meat deeper. Also a longer cook time allows the fat to cook out thus tenderizing the meat.
Yesterday I smoke with Oak and Cherry. Oak gives a heavy smoke flavor and the cherry adds a sweet flavor. I like this combination for my beef. I started my fire using peach twiggs that I pruned from our peach tree during the winter. I never use Lighter fluid or charcoal.
My Brisket I smoked yesterday.
I will post my recipes for rub and BBQ sauce later.
Yesterday I smoke with Oak and Cherry. Oak gives a heavy smoke flavor and the cherry adds a sweet flavor. I like this combination for my beef. I started my fire using peach twiggs that I pruned from our peach tree during the winter. I never use Lighter fluid or charcoal.
My Brisket I smoked yesterday.
I will post my recipes for rub and BBQ sauce later.
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