Pecan is great /Add a little bit of the black cherry to it (It is great for smoking).
Never heard of anyone using sweet gum .
Will be pulling the MES out the shed as soon as its light enough to see, Smoking a brisket and putting some smoke on a ham.
I smoke my brisket to 165° internal, wrap in foil w/ some beef broth and back on the smoker till 200° - 205° pull it from the smoker and let rest for at least one hour b4 slicing.
Going to make burnt ends Out of this whole brisket.
Butt is done the same way as a brisket except use apple juice in the foil w/ a butt.
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