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Brisket tips

Howdy folks! I am chasing that perfect mahogany color to my briskets. Any wood recommendations to get perfect color on the bark?


  • Carolina QCarolina Q Posts: 14,688
    Cherry does this for chicken thighs. I don't do brisket so I can't say, but I thought brisket was supposed to be black.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Central Connecticut 

  • FoghornFoghorn Posts: 8,404
    I've not heard to people varying their wood on a brisket to achieve a particular bark color - but I'm far from an expert, particularly where different woods are concerned.

    Most people do brisket with oak and shoot for a black bark.

    Hopefully, some others who are expert will come along.

    @lousubcap, @The Cen-Tex Smoker

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • lousubcaplousubcap Posts: 22,961
    As @foghorn mentioned I have never tried to vary the color of the bark, always looking for a rich dark finish.  In my experience the protracted cook time will yield a dark finish every time even when I've used a more brown colored rub combo.  You may want to go with a lighter colored rub and then wrap in BP when you get the color you are looking for as that may help with your objective.  FWIW-  
    Play around and let us know how it works out.  Best of luck.
    BTW- I am no expert but I have definitely cooked a few with results that cover the spectrum.  The most fun cook you can do on the BGE, or any other rig.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
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