Brisket Smoke Wood?

Q Junkie · 10-13-2012, 02:28 PM

14.5 lb packer on UDS. Goes on tonight around Midnight for grub after golf. I plan on injecting with beef broth, rubbing mostly with S&P with a little rub and wrapping in butchers paper around 160-170. My choices for wood are Apple, Hickory, Pecan and Cherry. Reccomendations, sugestions or combinations are apperciated. I have only cooked Brisket one other time and I think I under cooked it. I guess I cook too much Tri-tip. But this time I am way more prepared thanks to this site.

MisterChrister · 10-13-2012, 02:34 PM

One small fist-sized chunk of each?

eggzlot · 10-13-2012, 02:50 PM

I usually do a 3:1 or 4:1 ratio of fruit to hickory (depends how big are the chunks). So I'd do Apple or Cherry (3-4 chunks) for every 1 chunk of hickory. On my egg, I usually find 5-6 chunks are good for a big brisket. Some people may say for beef to maybe do even fruit/hickory or just all hickory, its really all personal preference.

Bludawg · 10-13-2012, 02:58 PM

I don't help goofers in mean golfers no it was goofers.

I like Pecan( it's a TX thing) burry 4-5 fist sized chunks in the basket and drop on on top when you load the meat.

Q Junkie · 10-13-2012, 03:00 PM

I have been using apple and hickory mixed on most of my pork cooks but I just did a pork shoulder and a big mess of habenaros with the pecan and hickory and I was really digging the smell and the pulled pork was awesome. I just don't know if there are any good combo's specifically for a brisket.

HeSmellsLikeSmoke · 10-13-2012, 03:04 PM

Oak or mesquite are traditional in Texas where brisket is king. Pecan would be my choice of those you list, but I woud be use more wood than normal since brisket can take more smoke than most meats.

Bludawg · 10-13-2012, 03:11 PM

i use Oak for heat and a little Mesquite for POP on Beulah, in Big Jim I put 1 3X 8 piece of Mesquite standing up in the middle of the basket and load the lump around it. From what you have to work with Pecan is the choice and makes a dam fine brisket.

Teamfour · 10-13-2012, 03:16 PM

2:1 pecan to hickory for me.

Q Junkie · 10-13-2012, 03:20 PM

I do have some mesquite chips not chunks. Should I sprinkle some of those in there as well?

The_Kapn · 10-13-2012, 03:27 PM

I prefer nut woods for beef--just me.

Mesquite is KILLER on beef if used in moderation

TIM

chicagokp · 10-13-2012, 03:29 PM

I like cherry and oak for beef. Mostly the same proportions as described above. But there is no right answer.....

Corky · 10-13-2012, 03:34 PM

Quote:

Originally Posted by The_Kapn

I prefer nut woods for beef--just me.

Mesquite is KILLER on beef if used in moderation

TIM

Funny but I like nut woods for pork but not for beef. I like Oak with a touch of mesquite for beef, except prime rib which I do all oak.

Rich Parker · 10-13-2012, 03:38 PM

I like to use pecan.

landarc · 10-13-2012, 03:38 PM

I dislike mesquite for smoking, the flavor tastes muddy to me. I prefer oak and/or pecan for beef.

1MoreFord · 10-13-2012, 03:40 PM

Quote:

Originally Posted by Corky

Funny but I like nut woods for pork but not for beef. I like Oak with a touch of mesquite for beef, except prime rib which I do all oak.

What kind of wood do you think oak is if it's not a nut wood??

http://en.wikipedia.org/wiki/Oak

10-13-2012, 02:28 PM	#1
Q Junkie On the road to being a farker Join Date: 07-07-12 Location: San Marcos, CA Downloads: 0 Uploads: 0	Brisket Smoke Wood? 14.5 lb packer on UDS. Goes on tonight around Midnight for grub after golf. I plan on injecting with beef broth, rubbing mostly with S&P with a little rub and wrapping in butchers paper around 160-170. My choices for wood are Apple, Hickory, Pecan and Cherry. Reccomendations, sugestions or combinations are apperciated. I have only cooked Brisket one other time and I think I under cooked it. I guess I cook too much Tri-tip. But this time I am way more prepared thanks to this site.

10-13-2012, 02:34 PM	#2
MisterChrister is One Chatty Farker Join Date: 04-28-12 Location: Richland Center, WI Downloads: 0 Uploads: 0	One small fist-sized chunk of each? __________________ Kettleheads Anonymous Platinum Member

10-13-2012, 02:58 PM	#4
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	I don't help goofers in mean golfers no it was goofers. I like Pecan( it's a TX thing) burry 4-5 fist sized chunks in the basket and drop on on top when you load the meat. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

10-13-2012, 03:04 PM	#6
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	Oak or mesquite are traditional in Texas where brisket is king. Pecan would be my choice of those you list, but I woud be use more wood than normal since brisket can take more smoke than most meats. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

10-13-2012, 03:11 PM	#7
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	i use Oak for heat and a little Mesquite for POP on Beulah, in Big Jim I put 1 3X 8 piece of Mesquite standing up in the middle of the basket and load the lump around it. From what you have to work with Pecan is the choice and makes a dam fine brisket. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

10-13-2012, 02:50 PM	#3
eggzlot Full Fledged Farker Join Date: 03-08-11 Location: Northern NJ Downloads: 0 Uploads: 0	I usually do a 3:1 or 4:1 ratio of fruit to hickory (depends how big are the chunks). So I'd do Apple or Cherry (3-4 chunks) for every 1 chunk of hickory. On my egg, I usually find 5-6 chunks are good for a big brisket. Some people may say for beef to maybe do even fruit/hickory or just all hickory, its really all personal preference.

10-13-2012, 03:00 PM	#5
Q Junkie On the road to being a farker Join Date: 07-07-12 Location: San Marcos, CA Downloads: 0 Uploads: 0	I have been using apple and hickory mixed on most of my pork cooks but I just did a pork shoulder and a big mess of habenaros with the pecan and hickory and I was really digging the smell and the pulled pork was awesome. I just don't know if there are any good combo's specifically for a brisket.

10-13-2012, 03:16 PM	#8
Teamfour is One Chatty Farker Join Date: 07-13-12 Location: Sterling, VA Downloads: 0 Uploads: 0	2:1 pecan to hickory for me. __________________ BWS Party \|UDS\|Great Outdoors Propane Vertical\|Bar-B-Chef Offset \|Maverick ET-73 \|Maverick ET-732 \|Super Fast Orange Thermapen \| BBQ Guru DigiQ \|Two 100 QT crawfish boiling rigs \| LEM Meat Grinder \| Grizzly Sausage Stuffer KCBS CBJ MABA Member

10-13-2012, 03:20 PM	#9
Q Junkie On the road to being a farker Join Date: 07-07-12 Location: San Marcos, CA Downloads: 0 Uploads: 0	I do have some mesquite chips not chunks. Should I sprinkle some of those in there as well?

10-13-2012, 03:27 PM	#10
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	I prefer nut woods for beef--just me. Mesquite is KILLER on beef if used in moderation TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

10-13-2012, 03:29 PM	#11
chicagokp is One Chatty Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL Downloads: 0 Uploads: 0	I like cherry and oak for beef. Mostly the same proportions as described above. But there is no right answer..... __________________ UDS - Midi Me - Weber Performer - 22.5 Weber OTG - Weber Genesis - GOSM White Lightning Thermopen

10-13-2012, 03:38 PM	#13
Rich Parker Babbling Farker Join Date: 06-20-09 Location: Grand Rapids, MI Downloads: 0 Uploads: 0	I like to use pecan. __________________ WSM and UDS - iBQ'n BBQ Team owner TheBBQSuperstore.com

10-13-2012, 03:38 PM	#14
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I dislike mesquite for smoking, the flavor tastes muddy to me. I prefer oak and/or pecan for beef. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que