Brisket Wood Advice - Q-view in progress!!!

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piaconis

Smoking Fanatic
Original poster
OTBS Member
Jun 9, 2012
500
22
Akron, OH
I have a small, 5.69 pound brisket that I'm going to smoke, and I have a nice little collection of woods available to use.  I'm looking for some suggestions on combinations that have worked well for others.  Available woods are as follows:

Hickory

Mesquite

Alder

Pecan

Cherry

Apple

Thoughts?
 
Last edited:
  My preference would be hickory and apple or cherry. It's just what I use. I also prefer pecan on pork.  Just have to try different combinations and see what you like best.

  Mike
 
I use apple strait.  This weekend I did cherry and peach as the main then ran out and used apple.  I would try one flavor at a time, find which one works and then start mixing.  This weekend came out alittle "heavy" on the over all smoke taste but others loved it. 
th_dunno-1%5B1%5D.gif
 
I'm from TX and I find a mixture of oak /mesquite
Use oak as base fire then add a log or 2 of mesquite when you refuel.
If you use too much of mesquite it can impart a bitter or over powering flavor!
I personally like mesquite combo!
Like also oak and pecan flavor, again too much pecan can impart a
Menthol or numbing flavor! Cant use pecan, because smoking partner is alergic to pecan!
I hope this helps!
Thumbs Up:grilling_smilie:
 
You get a nice flavor from Hickory and Maple , 1:2. Great taste and doesn't overpower the flavor or make it too fruity. IMHO , Beef needs more than fruit ,but less than Mesquite or all Hickory. Folks here in Ohio,I found out have a totally different taste than down home , but I've gotten the Family convinced the Hickory/Maple blend is great.
drool.gif


 Have fun and drop by sometime , love company.

Stan
 
Thanks guys!

Right now, I'm using a pecan/cherry mix, in addition to the hardwood lump.  I've gotta say, I LOVE the aroma of the pecan.  I may add some hickory or mesquite in a bit just for a little spice note.  We'll see.

I also went lighter with the rub, and used a simple Montreal steak seasoning.  In the past, I did the whole mustard slather and worked it in, and it was simply too heavy.  I plan to sauce it this time anyway, so I'm just looking for the seasoning to bring out the meat's natural flavor, not be the star of the show.

Here we go...

 
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I can already tell that my enemy today will be an inconsistent fall wind.  I have set a couple of my chairs on the deck to act as a wind screen.  We shall see how well this works.
 
Looking good its making me hungry just looking at it. , I like a blend of oak and mullbury wood if I can get it.  If I am using my clone I like hickory and mesquite together as well.  And if you have a welding blanket around or two throw them on the cooker to help insulate it from the wind a little and it will help hold a more consistent heat. I have done that a couple times on my r/f pit.
 
Once the sun came out, everything leveled out.  The wind was mainly a problem because of the angle...it kept pushing up my temps by blowing right into the baffle.  I can't really move the thing right now, so I just have to work with it.

A little two and a half hours in, and it looks like money so far.

 
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More Q-view...

Here we are about 5+ hours in.  I rotated the brisket because the temps were getting wildly uneven on the smoker with all of the wind/rain/cloud/sun activity.  It's been a tough fight, but I'm still in there.  The stall lasted around 3 hours.

View in the shadow


Better angle

 
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So it hit 190-IT and I pulled it off.  Took about 10 and 1/2 hours total on the smoker.  Never did get around to adding hickory, so it looks like this run is pecan and cherry only.

In the mean time, decided to add some scratch biscuits to the party.  Recipe said I'd get a dozen, but I came up short at 11.  Oh well.  So much for proportioning.


 
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