Woods for Brisket

[vetmp]

Hello all,

I'm going to be smoking a brisket soon (Just a small cut 4-5 pounds) but, I want to experiment a little bit but I want some advice first. When it comes to beef, I usually smoke it with Oak or Hickory, Mesquite and sometimes even Pecan. However, are there fruit woods that I could use with beef and get good results? I have apple and cherry now and I would love to get my hands on some peach but I have the whole 

 thing going on so I have to hold off on that. Would one of my fruits do ok or should I just keep it simple and stick to hickory or the like?

Thanks!!

 

[kathrynn]

All I have used for far is Hickory and Apple.  Will be great to see what the others say to use. 

 

[vetmp]

I saw somewhere that said cherry is good for beef as well as other dark meats and game...anyone want to weigh in on that? If that's the case, I may try the cherry wood this go 'round.

 

[bbqbrett]

I usually use hickory or mesquite for beef.  I have used a combo of hickory and a bit of cherry though and that turned out good.

I would say since you have a smaller cut of beef there go ahead and experiment a bit.  It is always nice to have opinons but trying new things when smoking is a lot of fun.

 

[pgsmoker64]

For my first brisket I used pecan wood and was very pleased!

It was a nice light smoke flavor that really let the beef shine through.  I have tried other woods as well but my favorite so far has been the pecan with the mesquite coming in second, just cause I really like mesquite.

Good luck,

Bill

 

[frosty]

Here in Texas, Pecan and Mesquite are quite common.  I prefer the Pecan, because the Mesquite can be overpowering and bitter.

My BNL uses fruit woods, apple, peach, cherry and some hickory.  All of them give good results.

Either way GOOD LUCK!!!

 

[vetmp]

Used cherry on my brisket and it came out wonderful...I had everything sliced and put away before I remembered to take pics...sorry....maybe next time.

 

[opsmokin]

I prefer apple and have found that cherry and hickory can be become bitter on long smokes. Then again I could be doing something wrong.

 

[pgsmoker64]

I prefer apple and have found that cherry and hickory can be become bitter on long smokes. Then again I could be doing something wrong.

Hmm.  Cherry and hickory are my main two woods for pork butts and I have never had an issue with bitterness as long as you maintain TBS.

Bill

 

[smoking b]

I'm with Bill - used both lots of times with no bitterness. Just keep that smoke thin & blue 

 

[diggingdogfarm]

I really like oak for brisket, but I use just about all of the common smoking woods (Pennsylvania hardwoods) from time to time.


~Martin

 

[05sprcrw]

I like to use oak and mulberry for my briskets and I have been getting rave reviews from everyone who has tried it. Really like it with venison.

 

[roadkill cafe]

I mainly use Oak for briskets. Has a wonderful flavor. Not overpowering. Adding a little mesquite to it is nice too and adds a deeper smoke flavor. Here's a woods for smoking chart.

Wood type	Characteristics	Use with
Acacia	From the same family as mesquite, but not as strong.	Most meats, especially beef. Most vegetables.
Alder	Very delicate with a hint of sweetness.	Good with fish, pork, poultry, and light-meat game birds. Traditionally used in the Pacific Northwest to smoke Salmon.
Almond	A nutty and sweet smoke flavor, light ash.	Good with all meats.
Apple	Slightly sweet but denser, fruity smoke flavor.	Beef, poultry, game birds, pork (particularly ham).
Apricot	The flavor is milder and sweeter than hickory.	Good on most meats.
Ash	Fast burner, light but distinctive flavor.	Good with fish and red meats.
Birch	Medium hard wood with a flavor similar to maple.	Good with pork and poultry.
Cherry	Slightly sweet, fruity smoke flavor.	Good with all meats.
Cottonwood	Very subtle in flavor.	Good with most meats.
Grape vines	Aromatic, similar to fruit woods.	Good with all meats.
Grapefruit	Medium smoke flavor with a hint of fruitiness.	Excellent with beef, pork and poultry
Hickory	Pungent, smoky, bacon-like flavor. The most common wood used.	Good for all smoking, especially pork and ribs.
Lemon	Medium smoke flavor with a hint of fruitiness.	Excellent with beef, pork and poultry
Lilac	Very light, subtle with a hint of floral.	Good with seafood and lamb
Maple	Mildly smoky, somewhat sweet flavor.	Good with pork, poultry, cheese, vegetables and small game birds
Mesquite	Strong earthy flavor.	Most meats, especially beef. Most vegetables.
Mulberry	The smell is sweet and reminds one of apple.	Beef, poultry, game birds, pork (particularly ham).
Nectarine	The flavor is milder and sweeter than hickory.	Good on most meats.
Oak	The second most popular wood to use. Heavy smoke flavor. Red Oak is considered the best by many pitmasters.	Good with red meat, pork, fish and heavy game.
Orange	Medium smoke flavor with a hint of fruitiness.	Excellent with beef, pork and poultry
Peach	Slightly sweet, woodsy flavor.	Good on most meats.
Pear	Slightly sweet, woodsy flavor.	Poultry, game birds, pork.
Pecan	Similar to hickory, but not as strong.	Good for most needs.
Plum	The flavor is milder and sweeter than hickory.	Good on most meats.
Walnut	Very heavy smoke flavor. Usually mixed with lighter woods like pecan or apple. Can be bitter if used alone.	Good with red meats and game.

 

[jirodriguez]

Mesquite and beef are a match made in heaven!

 

[austinl]

Oak and cherry are my favorite for brisket.