View Full Version : Favorite wood for Brisket??

02-05-2013, 11:41 AM
I'm trying to get to the point that I feel ok about trying Brisket in a competition and I was wondering what wood you guys preferred using for it? I understand that beef can take a heavier amount of smoke and all I've been using is apple for my stuff which has proved to be pretty mild. What woods should I look at trying? which woods should I stay away from?

Cast Iron Chef
02-05-2013, 11:53 AM
I use hickory and cherry.

02-05-2013, 11:58 AM
Brisket soaks up smoke like a sponge go easy on the wood. I use oak and very little of it.

02-05-2013, 12:06 PM
I use Orange wood for mine, nice light smoke. Even though Mesquite is popular for brisket in Texas, I would stay away from it. You can ruin a good piece of meat if you don't know how to cook with it.

Full Draw BBQ
02-05-2013, 12:08 PM
I use pecan and oak.

02-05-2013, 12:15 PM
A few chunks of oak and a chunk of hickory.

02-05-2013, 12:29 PM

02-05-2013, 12:42 PM
I like pecan or hickory, though I've been known to throw in a little maple or apple along with it.

02-05-2013, 12:45 PM

02-05-2013, 12:48 PM
I use Cherry and Hickory.

02-05-2013, 12:54 PM
Thanks guys. sounds like something along with Hickory mixed with my apple would work.

02-05-2013, 02:15 PM
mesquite and oak or pecan

02-05-2013, 02:36 PM
Post oak if you can get it, white oak if not.

02-05-2013, 03:15 PM
mesquite and oak or pecan

Another vote for mesquite and oak. Love that combination on brisket and chuck. I've never had any pecan though.

02-05-2013, 03:36 PM
pecan, with a little cherry for color.

02-05-2013, 04:04 PM
i'd leave out the apple.

i do the same as jorge, pecan(or some hickory)with cherry for color.

02-05-2013, 04:09 PM

02-05-2013, 04:10 PM
Take your MEDS!!!

Wait. Did you think you were in the FEC cover thread?

Nice edit.:becky:

02-05-2013, 04:21 PM
Pecan and Cherry 2 -1 ratio.

02-05-2013, 04:32 PM
For me, Beef cries out for Mesquite.
Used in MODERATION, for sure.


02-05-2013, 06:37 PM
We've had 4 180s with peach......

02-05-2013, 07:07 PM
Pecan and cherry.

02-05-2013, 07:16 PM
We've had 4 180s with peach......

i am all ears for the rest of that recipe. :mrgreen:

02-05-2013, 07:32 PM
All our meats go on the Jambo at different times but we use red oak and apple for the whole cook. Red oak gives a real nice color. We use probably 1 apple log for every 2-3 oak logs.

Candy Sue
02-05-2013, 09:35 PM
Apple was always my favorite on anything, but when I switched to 50/50 pecan and cherry the judges liked it better. Actually start Jambo with pecan wood and switch to cherry pellets so not really 50/50 like with the FEC...

Candy Sue
02-05-2013, 09:37 PM
We've had 4 180s with peach......

You going to be in Young Harris? We're making peach pellets tomorrow, I think. Been out for a long, long time. I admit it, I don't understand the peach mystique. Just doesn't work for me.

Bbq Bubba
02-06-2013, 06:42 AM
Sassafras and swamp elder works best for beef.

02-06-2013, 09:59 AM
2to1 Hickory and Apple.


Rich Parker
02-06-2013, 11:21 AM
Peach here

02-06-2013, 07:19 PM
i am all ears for the rest of that recipe. :mrgreen:

Well it's what I learned at JOS cooking school with a special rub from Rich & Mark..... oh and a lot of TLC!

Bourbon Barrel BBQ
02-06-2013, 08:42 PM
All apple all the time. My family has an apple orchard so I may be biased. :)

02-07-2013, 01:07 PM
Thanks again everyone. since my briskets have all come out looking like charcoal so far, maybe i will give the cherry a try and see if I can get a little mahogany colored charcoal on the next one. :wacko:

02-07-2013, 04:23 PM
Cherry and Pecan 2 to 1 ratio here.

Eggspert BBQ

Kit R
02-08-2013, 11:00 AM
Good to see the 2-1 pecan to cherry ratio is popular. I'm using Mojobricks for both on the BWS and WSM, but I also like Western Wood products a lot. The cherry Mojobricks in particular seem to give a nice color.

02-08-2013, 11:17 AM
I use hickory and/or pecan for brisket. I used to use post oak and live oak a lot too. I've never added fruit woods to beef, but lots of people do it.

If you want to try mesquite, burn it down to coals first, then you don't have to worry about ruining your meat. I'm from Texas and still like mesquite a lot. So from time to time, I'll heat up my pit with it, and then throw the meat on with some seasoned hickory or pecan. This way you get some mesquite hints in the flavor profile from the early smoke.

I prefer fruit woods with my pork and chicken.

Amount of smoke flavor is all about fire/temp management. And that takes practice to master to your tastes.

02-08-2013, 12:21 PM
Hickory is my favorite but oak will do if i'm out of it. :oops: