Brisket Smoke Wood?

[Hawg Father of Seoul]

You guys keep saying "nut wood" with such impunity.

Black Walnut is good, it just has to be aged for longer than normal. Also use a soft touch, like you would with mesquite

[jasonjax]

I'm an oak guy for Brisket. I have some Acadia oak chunks which I have really liked. The jack daniels oak chips from the casks they use to age their whiskey also put out a yummy smoke smell.

[Libertarian]

Originally Posted by Q Junkie

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.

I know it's not on your list but I use white oak for everything - pork, beef, chicken, etc...I don't feel a need to use anything else. Probably never will.

[Bbq Bubba]

Originally Posted by Libertarian

I know it's not on your list but I use white oak for everything - pork, beef, chicken, etc...I don't feel a need to use anything else. Probably never will.

While oak is fine for smoking, you are missing out on so many great bbq flavors by not at least trying some fruit woods and hickory or pecan at least!

[Libertarian]

Originally Posted by Bbq Bubba

While oak is fine for smoking, you are missing out on so many great bbq flavors by not at least trying some fruit woods and hickory or pecan at least!

I've used hickory, cherry, pecan and apple...and I'll be honest, white oak gives me everything I need. So much of this barbecue "stuff" is over-thought IMO and smoking woods is a prime example. I'll stick with white oak - the best all-around smoking wood on the planet in this man's opinion.