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 -
Badger at heart, living in SoCal