Originally Posted by kpdiver
Great thread here. Which wood do most of you prefer for brisket?
you're going to get about 10 different responses here.... not sure how it will help.
but for what it's worth I think oak is fantastic on brisket (texas post oak is first choice, followed by any general white oak, then red oak).. and if I had second and third choices it would be pecan and cherry.
Best way is to experiment for yourself and determine what you like best...
Good Luck !
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles