Best wood for Brisket

[Jason Duhamell]

I am working on tweaking my competition brisket I have always used hickory but have recently came upon some oak and cherry, I read in Dr. BBQ's book 1 part hickory to 2 parts cherry..in your opinion what is your favorite wood for Brisket

 

[Bryan S]

Pecan

 

[Steve Abrams]

Oak when I can get it.

 

[Dave Brewer]

I think, in competitions, a good idea is to play it safe. Hickory is a great flavor with brisket, but can overpower the meat if I'm not careful. I use other milder woods to keep the smoke going throughout the cook after I'm done with the hickory.
Sraight cherry gives a nice sweet flavor to a brisket. I cooked many years with mostly oak and was very happy with it. One year I went straight pecan and it turned out great.
If I had to use only one wood...cherry.

 

[Jim Minion]

While competing I have used apple, cherry, oak or pecan at different times and they have won that category. It is more about how you cook with a wood rather than the flavor, they all can work.
Jim