Wood for Briskets?

Steve-B · March 2004

I did my first brisket tonight, and it came out great. I did have my wife ask me take make it smokier next time. This was odd since she usally says she could use a little less smoke. I used a handful of mesquite spread around the center of the lump. Is a there a better wood for briskets? Oak?

The Naked Whiz · March 2004

Steve-B,
I think I've seen oak, hickory and cherry mentioned as good for brisket.[p]TNW

markthewood · March 2004

Steve-B,[p]I use nothing but pecan wood and it yeilds excellent results everytime. Smells unbelievable too!![p]Good luck! [p]Mark

Rumrunner · March 2004

The Naked Whiz, oak and cherry are excellent for brisket. I like to use the two woods on a nice thick 2" Rib Eye on occasion. Indirect smoke at 225° for approx fifteen minutes, remove from grill, crank up the coals and finish steak direct until done. Mmmmmmm...........

QBabe · March 2004

Steve-B,[p]Oak and cherry are my favorite woods for beef or lamb. I tend to use a couple of nice chunks if I'm doing a roast that'll cook for a couple of hours. I haven't mastered brisket yet...[p]Tonia
:~)

WooDoggies · March 2004

Steve-B,[p]I like a light smoking on beef. Cherry, plum and chestnut have worked really well for my tastes.[p]John

willmw · March 2004

Steve-B,
My favorite wood for beef is Jack Daniels barrel chips. I just toss a handful on there as I'm putting the meat on. IMHO gives a very nice flavor.

Wood for Briskets?

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