Brisket and wood

Buckeye Fan · July 2011

Hey Guy's,

Trying my first brisket tomorrow and still have questions about which type of wood to use and how many chunks. Do you bury the chunks throughout the lump or place on top of coals? Thanks for the help as always.

Buckeye Fan

ChokeOnSmoke · July 2011

Brisket seems to suck up a LOT of smoke. I go with a light smoke on briskets.

vidalia1 · July 2011

I layer my chunks and I usually use 3-4 pieces a little smaller than my fist. I typically use hickory & or pecan...

Buckeye Fan · July 2011

I have been reading many posts that talk about pecan wood for brisket. Would it make sense to do three fist sizes chunks of pecan and one hickory chunk?

Griffin · July 2011

Smoke is really a personal preference, some people like just a touch and other go heavily. What you mentioned (3 and 1)sounds like a good start. Might be a good idea to document what you do, analyze your results and adjust for the next time, whether you think you need to add or use less wood next time.

I'd use mesquite, but I am from South Texas and that's what I grew up with and all I knew as a kid and what I really prefer. Some people complain about it (but not down here in Texas) Hickory and pecan would go nice with a brisket as well.

jostheim · July 2011

I use hickory and use like 6 or 7 chunks, but I like the smokey flavor it imparts. Never gotten a complaint from my audience but still I'd go light to start, 3 chunks sounds very reasonable.