What smoke wood for Brisket?


 
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Dave Lewis

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I finally found a brisket that looked good enough to bbq. 7.5 lb untrimmed cryovaced brisket from Safeway. it looks like it has a nice fat cap that will need some trimming. Anyway, on my maiden brisket attempt, what type of smoke wood would be best. Mesquite seems appropriate for a traditional Texas type brisket, but should I mix it with oak? What other smoke woods do you recommend? I have oak, hickory, mesquite, apple, cherry and maple.
 
Of the woods you listed all are good with Beef. Except I don't feel the Apple and the Cheery have enough power for Beef. They are better for chicken and fish IMO. I've not used Maple although I have one that is in great danger of meeting my Husky chainsaw /infopop/emoticons/icon_biggrin.gif

I'd go with with either Hickory/Mesquite or Oak/Mesquite.
 
I usually mix oak and hickory, which is nice.
When I don't have hickory, I've used oak and apple, which is quite nice, too.
Personally, I prefer oak to mesquite. For me, mesquite can get bitter real fast.
 
I prefer pecan for beef, but a combination of oak and hickory is great too
 
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