What to put in the smoker this weekend?

[Dave]

I usually get my best results from some kind of liquid in the pan, could be me, could be the smoker I use, but it's what works. Even with the moist environment I still get a good bark and smoke ring on pork shoulders and briskets. Though the idea of some worcestershire in the pan with the broth and herbs sounds good. Plus my water pan and meats can be positioned so it catches the drippings allowing my to make a smokey jus or gravy. The last time I made a brisket I caught the drippings and mixed it with a little bit of my rub and a couple table spoons of bbq sauce and the. reduced it. Better than any sauce a restaurant has for sandwiches. I always rest my big roasts in heavy duty foil for 30 minutes and then let it sit open for 5 to cool slightly before cutting/shredding. This is going to be my first time using oak though, does anyone think I should mix another type of wood with it or is it ok on its own for a longer session?

[Great-Kazoo]

I usually get my best results from some kind of liquid in the pan, could be me, could be the smoker I use, but it's what works. Even with the moist environment I still get a good bark and smoke ring on pork shoulders and briskets. Though the idea of some worcestershire in the pan with the broth and herbs sounds good. Plus my water pan and meats can be positioned so it catches the drippings allowing my to make a smokey jus or gravy. The last time I made a brisket I caught the drippings and mixed it with a little bit of my rub and a couple table spoons of bbq sauce and the. reduced it. Better than any sauce a restaurant has for sandwiches. I always rest my big roasts in heavy duty foil for 30 minutes and then let it sit open for 5 to cool slightly before cutting/shredding. This is going to be my first time using oak though, does anyone think I should mix another type of wood with it or is it ok on its own for a longer session?

Regarding liquid i pan. After looking at the recipes we tagged as *USE THIS ONE* one of them was a 1/4c beef broth 2 TBSP worscestshire sauce AND head of garlic.

Haven't used oak, I do a apple, hickory 50/50 mix. This year throwing a cup of mesquite in the that

[buffalobo]

I usually get my best results from some kind of liquid in the pan, could be me, could be the smoker I use, but it's what works. Even with the moist environment I still get a good bark and smoke ring on pork shoulders and briskets. Though the idea of some worcestershire in the pan with the broth and herbs sounds good. Plus my water pan and meats can be positioned so it catches the drippings allowing my to make a smokey jus or gravy. The last time I made a brisket I caught the drippings and mixed it with a little bit of my rub and a couple table spoons of bbq sauce and the. reduced it. Better than any sauce a restaurant has for sandwiches. I always rest my big roasts in heavy duty foil for 30 minutes and then let it sit open for 5 to cool slightly before cutting/shredding. This is going to be my first time using oak though, does anyone think I should mix another type of wood with it or is it ok on its own for a longer session?

Oak is used by many in Midwest and in east for beef. Seemed a little bitter to us(along the lines of strong mesquite) The one beef roast we have smoked we used about 60/40 oak/apple and were very pleased, agree very much with rest above.