Woods for Brisket

Unknown

Smoking a Brisket for Passover this week. Planning on using Red's Dry Rub http://www.eaglequest.com/~bbq/faq2/10-4.html#10.2.1[p]Looking for sugestions on woods, how much and tips on when to add the wood. I've done it before with Pecan and Oak. I add 6-8 fist sized chunks at the start of fire.

thirdeye

BK,[p]Oak and pecan are both good choices. Brisket takes smoke easily so I tend to use only a couple of fist size chunks on top of my fire, but I split a couple more and arrange the pieces at various depths in the lump in a wagon wheel pattern to get gradual smoke for several hours as the fire grows. [p]~thirdeye~

WooDoggies

<p />BK,[p]Lately we've been using cherry and oak and they've been tasting pretty good.
Try filling the bottom of the firebox with a few inches of lump,
place a couple fist-sized or smaller chunks of wood on top,
fill with a few more inches of lump,
put a couple more chunks on top, then more lump,
light the fire on top,
wait til it gets good and hot,
add another chunk or two and more lump on top of that until you are up into the fire ring.
Wait until the fire is well established and the smoke is reduced to wisps and then put on your brisket.... this method seems to be working pretty good for now.
Good luck![p]John

Smokey

WooDoggies,[p]After showing that picture, you have an open invitation for dinner ... your cooking of course!! See ya in a few weeks![p]Smokey

Unknown

WooDoggies,
Hey John,
Your killing me with those pictures but keep em coming as they are an inspiration to us all.[p]Cheers,Beers & Boobies,
Bordello
aka New Bob

GrillMeister

WooDoggies,[p]Sounds like a good technique. I'm gonna try that on my next low-n-slow cook. Thanks Mang![p]GM

WooDoggies

Thanks Smokey,[p]Wish I could take credit for that cook..... that particular brisket was cooked by none other than out esteemed captain and nutjob, Nature Boy.[p]See you in a few weeks dude.... bring me a cigar, will ya?
John