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Reply to "What are you Smoking (BBQ)?"

csm posted:
thelostverse posted:

Smoked a Wagyu boneless Short Rib plate yesterday for the big game.  It was rubbed Saturday night and kept in the fridge until I put it on the smoker yesterday around 11:30 am.  Smoked over some pecan for about 6 hours and it was the best beef I've ever had.  This stuff was so rich and decadent that a brisket sized slice was enough to put me into a food coma for the night. 

Never used Pecan wood for Beef (almost exclusively oak for me).  Did you notice a difference in flavour vs other woods?

I love oak with beef, but I've seen Malcolm Reed use pecan, so I gave it a try.  The only difference I noticed was while it was on the smoker - once it came off, I couldn't tell any difference.  I'll probably just stick to oak with beef in the future.

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