thelostverse posted: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.
Thanks for the reply. I've used pecan with pork before and did notice a small difference in the flavour of the meat vs hickory. The aroma of the smoke was the biggest indicator I was using pecan though.