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Maiden Brisket Pilgrimage

bennysbbq
bennysbbq Posts: 2
in Beef
After a year of BGE ownership it’s time to cook my first brisket. I have found a lot of great information on the site. One thing I’m curious about is your opinions  around wood chunks. What is your preferred wood type for brisket? Also, what’s your preferred ratio of chunks to lump?

Thanks,

Benny

Go Vols!
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Comments

  • 20stone
    20stone Posts: 1,961
    Oak - traditional for brisket
    Hickory or pecan - similar character to oak, but milder
    Mesquite - save it for grilling steaks
    Fruit wood - save it for smoking pork

    I have used a modest number of chunks (four or five), just to keep some smoke going for the first 5 or 6 hours.

    Go Astros!
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • lousubcap
    lousubcap Posts: 33,854
    Ratio is 1:9 chunks to lump... Just kidding as I have no clue.  Brisket can take the smoke and the key to ensuring the smoke is to bury your chunks (oak preferred but cherry works well for me) throughout the lump load.  Thus some smoke available for the great majority of the cook.
    BTW- welcome aboard and enjoy the journey.  Above all, have fun.
    Brisket cooks-the most fun you can have with the BGE-every hunk of protein behaves in a different fashion.
    Remember. "The friggin cow drives the cook."  FWIW-

    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Powak
    Powak Posts: 1,400
    lousubcap said:
    "The friggin cow drives the cook."  FWIW-

    Ain’t that the truth. I’ve had 14# briskets that took 12 hours and a 12# brisket that took 23 hours.
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  • bennysbbq
    bennysbbq Posts: 2
    What are your thoughts/opinions on having a water pan in the BGE while smoking the brisket?  Needed?  
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  • lkapigian
    lkapigian Posts: 11,113
    bennysbbq said:
    What are your thoughts/opinions on having a water pan in the BGE while smoking the brisket?  Needed?  
    No water needed in a Kamado, do keep a spacer between drip pan and platesetter...balled up foil works great.....and Welcome @bennysbbq
    Visalia, Ca @lkapigian
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  • Kupkaked
    Kupkaked Posts: 33
    Only advice is to use time and temp as a ballpark because, she ain't done till she's probe tender. 
    Haddon Township, NJ
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