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Smoking brisket

post #1 of 7
Thread Starter 
Wanted to smoke a brisket this weekend using pecan wood but I have been thinking of using a mix of apple and pecan wood. Anyone ever use that mix for a brisket or any suggestions on a good mix with pecan wood?
post #2 of 7

I actually enjoy mesquite wood for my briskets the best, however pecan is a close second.  I always plan for one hour per pound plus two hours at 235.  I also foil my briskets at 165 and pull them off the smoker at 195-197.  Wrap in a towel and into an ice chest for at least an hour prior to slicing. hope this help, and good luck.  One word of caution, low and slow and pay attention to the internal temp.

post #3 of 7

Pecan is fantastic for brisket. save the sweet woods for pork or fowl.

post #4 of 7
Thread Starter 
Thanks for the tips.
post #5 of 7
I use straight pecan. 350*F fat cap down until 170*F internal. Wrap, back on fat cap up until fork/probe tender. Cuts time in half and produces moist tender brisket every time.
post #6 of 7

Good seasoned pecan is great.



post #7 of 7

I agree pecan is great for brisket. Remember to post a Qview or Bottom.gif.

Happy smoken.


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