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Best wood for brisket

post #1 of 10
Thread Starter 
I am planning to smoke my first brisket this weekend on my WSM. What type of wood chunks are best to use for brisket?

I did two boneless pork butts a couple of weeks ago, and they turned out great. I used 5-6 chunks of apple wood, a little bit of cherry, and 3 chunks of hickory.
post #2 of 10
I always use pecan because of the long cooking time ,its milder
post #3 of 10
Mesquite is a little strong,but I think it goes great with beef.Control your smoke.
post #4 of 10
I like hickory with it......sometimes with a little apple or somethng thrown in.
post #5 of 10
I have had good results with hickory and oak.
post #6 of 10
I'm with Fatback Joe......Hickory & Apple.
post #7 of 10
I use oak and a fruit wood to do my briskets...Oak is really good for heat.Not to bad of a straight flavor but,I have found that a good hot oak fire with some apple thrown in or even pecan is good stuff.I did my very first smoke with mesquite and it turned out well also......Some folks dont like the squite.I reckon its each to his own..Good luck
post #8 of 10
I'm a fan of Apple wood, I like a sweeter, milder flavor.
post #9 of 10
Yep yep, Mesquite tastes great IMO on beef. Just control your smoke as others have said and you'll be fine. I think with Mesquite it would be easy to "over smoke" your meat. Just my .02.

Dave
post #10 of 10
I go with hickory but someone the other day on the chat room said oak was the bomb on brisket. Never tried it myself. Sorry i can't remember who that was. Sorrry i'm getting old.
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