Hickory or apple for brisket?

Black_Badger · August 2013

Hello all,

Just found a promising looking brisket at Smart and Final, planning to cook it tonight. Going super simple, Cen-tex style, just Bad Byron's. I'm out of oak chunks but will be using Ozark Oak lump. I do have apple and hickory chunks. Should I use one of those or just ditch the wood altogether. I'm leaning towards a couple hickory chunks, but it would take much to change my mind.

Cheers, and wish me luck -

B_B

lousubcap · August 2013

I would vote for hickory as beef can take the stronger smoke. FWIW-

Charlesmaneri · August 2013

I would do both you will enjoy the end result

travisstrick · August 2013

I do hickory or mesquite.

The Cen-Tex Smoker · August 2013

sigh.........

Black_Badger · August 2013

Is that a sigh because of no oak? Would I be better off with no smoke? I've only done brisket once before and it was okay but not outstanding. If I had oak I'd use it.

The Cen-Tex Smoker · August 2013

Black_Badger said:

Is that a sigh because of no oak? Would I be better off with no smoke? I've only done brisket once before and it was okay but not outstanding. If I had oak I'd use it.

no- I'm just being a dope. Use hickory if that's what you have.

Springram · August 2013

oak.

Springram

Spring, Texas

jimreed777 · August 2013

Pecan wood aged 6 months
White oak aged one year

JohnInCarolina · August 2013

I've actually not been able to find oak chunks around here, so I just use apple and hickory together. Seems to work just fine.

Drewdlc17 · August 2013

Hickory! You can spray it down with apple juice to get the apple flavor in there.

Black_Badger · August 2013

So far so good. Went with one hunk of hickory because that's all I had (thought I had apple too, no dice). Clearly it's time for a BBQ store run.

I'll collect this all in another thread, but the cook went faster than expected and I just cubed up the point for burnt ends. Flavor is good but a little understated, may need a bit more Bad Byron's next time. Also may have trimmed a little too aggressively this time, roasted fat tastes really good, but there's not much there.

B_B

Hickory or apple for brisket?

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