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Best wood for brisket?

martinhd28
martinhd28 Posts: 38
in EggHead Forum
Hey all - hope all my American friends have a great long weekend. 

I'll be trying my first brisket overnight tonight.   I plan on going about 240 (on the assumption that'll creep up to 260/270 while I'm sleeping). Got a 12 pounder ordered. This will be by far the longest smoke I've done to date.

A couple of questions:
(a) What's my best wood for smoking?  I've got some mesquite, hickory, apple and cherry at the house now.   
(b) How long will this puppy take to cook?  I plan on putting it on about 12am or 1am, and serving at about 2:30pm.  It needs to come off the Egg and into the cooler at noon, to make way for some chicken quarters. 
(c) Can I just let it cook on one side, or should I flip that sucker over at any point during the cook?

Not going to make this too complicated on myself - some guidance from y'all on the above would be appreciated. 

Cheers
Toronto, ON
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Comments

  • GATABITES
    GATABITES Posts: 1,260
    I used oak and hickory mix last cook. I have used only oak. I have also used peach cherry mix. 

    I like the oak/hickory best. 
    XL BGE 
    Joe JR 
    Baltimore, MD
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  • pantsypants
    pantsypants Posts: 1,191
    edited May 2014
    I am a fan of Oak for  brisket ,
    Also where in TO are you I can come taste the final result to make sure its good ?

    Your plan sounds good . No need to Flip and the rule of thumb is 1.5 hours a lb ( i think )

    Toronto
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  • lousubcap
    lousubcap Posts: 36,701

    Another for oak but since I can't find plain old oak I use Jack Daniels' soaked chips or chunks...

    Regarding length of cook, that is a crap-shoot.  Plan to finish early and FTC til time to slice and eat.  You can easily hold for 3-4 hours and takes the stress out fo punching it across the finish-line.  At your temps plan on around 1.5 hrs/# but don't be surprised if that's not how it plays out.  And its done when you can probe the thickest part of the flat with no rwesistance, somewhere in the 190-205*F range.

    Fat side up or down-I go fat side down so if anything sticks to the grid, it's the fat cap and it also provides a bit of a thermal barrier during the cook. 

    You can google "brisket cook, big green egg" and be reading for many hours.  Here's one site with good info- http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html There are a few more out there.  Aaron Franklin's video series on youtube is worth a look as well.

     Enjoy the cook!

    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Monty77
    Monty77 Posts: 667
    I like the Oak as well, I use JD chips most of the time with my Brisket.  Like mentioned above, plan to have it finish early in case the stall last longer or it just doesn't want to cook as fast as you would like, FTC can hold brisket for long enough till you will need to slice and serve.  Wait as long as you can for the slice, it tends to start to dry out fast once you cut into it. 

    I did a 10 lb a few weeks ago, and it took just over 16 hours between 235-250 grill temp.  No need to flip it ever, and I usually leave a 1/4 inch of the fat cap on the top so it melts over the meat.   

    Good luck and enjoy! 
    Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada

    https://www.flickr.com/photos/monty77/
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    My top 4 woods for brisket...

    #1 Post Oak

    #2 Post Oak

    #3 Post Oak

    #4 Post Oak
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  • vettman
    vettman Posts: 26

    I like southern pecan as wood also I never flip mine.  I say temp like to other posts keep around 210-240 and let it stay on for the longer the better.  Place a water bath underneath for mostiure.

    Have fun and good luck.

    Doug

    LG, MiniMax BGE

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  • markem
    markem Posts: 54
    I have access to the same list of woods as you do (oak is hard to find around me, for some reason).  I am doing a 9 lb brisket for Sunday and plan to use a mix of hickory and cherry.  I plan to go quite light on the cherry.  Haven't done beef with cherry before, so why not make 20+ people my guinea pigs?  ;)

    I also use a water bath below, but note that it does stretch out the cook time.
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  • SGH
    SGH Posts: 28,988
    @martinhd28‌
    When it comes to smoke profile everyone has different taste be they acquired or just preferred. That being said here are the ones I'm partial to in order.
    1. White Oak
    2. Red Oak
    3. 50/50 mix of oak and pecan. Either white or red doesn't matter when mixed.
    4. Pecan
    5. 50/50 mix of oak and apple.
    6. If I use hickory which is rare now days I will use a 75/25 split with oak or apple. Example- 75 percent oak or apple and 25 percent hickory.

    These are just my personal preferences my friend. Everyone's taste is different when it comes to smoke.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    @hapster & @Eggcelsior‌ to risk sounding ignorant what exactly is "post oak"??? I've never seen in it in bags etc. I have some nice freshly cut Blackjack Oak that is supposed to be excellent for smoking. What say you?
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Texansurf
    Texansurf Posts: 507

    OAK!  White oaks are best.  I like to mix in a little pecan and applewood. 

     

    Corpus Christi, Texas.  LBGE x 2, Weber Smoky Joe, and Aussie Walk-About
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    edited May 2014
    NPHuskerFL said:
    @hapster & @Eggcelsior‌ to risk sounding ignorant what exactly is "post oak"??? I've never seen in it in bags etc. I have some nice freshly cut Blackjack Oak that is supposed to be excellent for smoking. What say you?
    Cen-Tex was waving it around at Salado so I ordered some from Fruitawood. It's over 9000 on brisket. 

    I would say the two are comparable since they are the same Genus and grow in similar condition in the same areas of the US.
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited May 2014
    What do ya mean
    It's over 9000 on brisket. The stuff you ordered comes in a bag like I see at HD, Lowe's, Ace etc? Have you tried Blackjack Oak. Ah hell I'll try it and review it for myself ;-)

    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    NPHuskerFL said:
    What do ya mean It's over 9000 on brisket. 
    Sorry, just quoting stupid interwebz memes

    image


    It's the bee's knees is all.
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Ahhh. Ok. Thanks.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • grey_bri
    grey_bri Posts: 46
    I did a 14 lb last weekend and put it on at 11pm at 200 and left it till 5pm Saturday using hickory ftc for 45 minutes and it came out so good people couldn't get enough.
    Owen Sound On. For now 1large 2mini's 1exl and 1 6burner Vermont Casting
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  • Texansurf
    Texansurf Posts: 507

     

     

    http://blogs.wlfi.com/files/2012/09/10.jpgas

    Eggcelsior said:
    NPHuskerFL said:
    @hapster & @Eggcelsior‌ to risk sounding ignorant what exactly is "post oak"??? I've never seen in it in bags etc. I have some nice freshly cut Blackjack Oak that is supposed to be excellent for smoking. What say you?
    Cen-Tex was waving it around at Salado so I ordered some from Fruitawood. It's over 9000 on brisket. 

    I would say the two are comparable since they are the same Genus and grow in similar condition in the same areas of the US.
    It is a type of white oak that grows in central texas through the South East.  it is often called post oak because it grow in dense clusters and look like a post  at least in the wild
    Corpus Christi, Texas.  LBGE x 2, Weber Smoky Joe, and Aussie Walk-About
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  • HDumptyEsq
    HDumptyEsq Posts: 1,095
    1/2 Oak, 1/2 Hickory for me.

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

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  • QDude
    QDude Posts: 1,064
    vettman said:

    I like southern pecan as wood also I never flip mine.  I say temp like to other posts keep around 210-240 and let it stay on for the longer the better.  Place a water bath underneath for mostiure.

    Have fun and good luck.

    There is no need for a water pan with the egg.

    Northern Colorado Egghead since 2012.

    XL BGE and a KBQ.

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  • Ladeback69
    Ladeback69 Posts: 4,484
    I like using cherry, but I would throw some hickory in too. I like fruit woods, pecon and hickory to smoke with.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • nolaegghead
    nolaegghead Posts: 42,109
    I use the local oak - live oak.  It's the most common tree here.  It's so tough it broke my hydraulic splitter.

    I'll use vegetable oil for my chain lube on my chain saw if I know I'm cutting smoke wood.
    ______________________________________________
    I love lamp..
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  • KenfromMI
    KenfromMI Posts: 742
    White Oak, Cherry, or a little of both. 
    Dearborn MI
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  • westernbbq
    westernbbq Posts: 2,490

    Red or White Oak, Cherry and Pecan


    Hickory is too strong

     

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  • JRWhitee
    JRWhitee Posts: 5,678
    edited May 2014
    I use Oak on Brisket, Cherry/Pecan mixed is good on everything.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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