Are you planning on cooking a smoking brisket on the weekend..
…for the family but still wondering what’s the best wood for smoking brisket?
Let’s see do we have for you here..
Sarah would also let you know her story of making a smoking brisket
Let’s see what she said!
I made smoking brisket for my family last night and they loved it!
It was so easy too…and delicious!
My husband loves smoked meat…
…and we’ve been trying out different types lately.
This will be our go-to next time we want some smoky goodness in the house.
My mom used to make these when she lived…
…near her sister who had a smoker.
She’d bring them over after church every Sunday morning.
They were always gone before noon.
We still eat them today. Yummmmmm!
These are awesome!
I am not sure how long I should let them smoke though…
…because I don’t know what kind of wood chips I’ll get.
If you’re as confused as Sarah on what kind of wood…
you should use for smoking foods,
Check this out!
Best Wood For Smoking Brisket
There are several types of wood that may be used…
…to smoke a delicious brisket.
Hickory, mesquite, oak, pecan, applewood, cherry,…
…maple and others are among the most prevalent.
Each one has its own distinct flavor profile and personality.
Some are older than others, but they all taste great…
…when smoked over an open fire or in your smoker.
Here’s how they compare:
Medium To Strong Flavors Wood
It has a beautiful fruity and sweet flavor, which comes as no surprise,
,,,but it’s also an excellent diluter for use with other woods…
…to try to level out any harsh flavors.
It’s great for brisket, but it’s also great for smoking turkey, ham,
Applewood produces thick smoke,
which is ideal for flavoring the rough textures of brisket.
It will provide a sweet flavor as well as a more delicate fruitiness.
This may be used as a primary or secondary fuel,
and it can be utilized to make the focal point…
….of your smoke or to give sweetness to oak.
These pieces are roughly 4 inches long….
…and come in a 10-pound sack,
…so there’ll be plenty to get you started at a low price.
Hickory is a traditional smoking wood with a rich flavor…
…profile that’s robust and savory,
…but not as intense as mesquite It adds great nutty flavors..
…to brisket and generates a lot of smoke,
…so a little goes a long way.
If you overcook the brisket, you’ll wind up with a bitter brisket.
Overall, hickory is a terrific brisket wood,…
…albeit a touch on the safe side.
Put this wood at the top of your list…
…if you’re a traditionalist (and there’s nothing wrong with that).
This is one of the most often utilized types of wood…
…for smoking, especially for brisket.
It’s one of the most popular cigarettes in Texas,
..and with good reason. It’s a strong-smelling wood with a strong taste.
One of the disadvantages of mesquite is that it burns fast,…
…so if you’re cooking a particularly large cut of brisket,
…you’ll need to use a lot of it.
If you’re worried about matching a strong wood…
…like mesquite with brisket,
…I’d suggest combining it with a milder wood.
You may dilute it by combining it with applewood,
..for example, to give it a softer edge without sacrificing the overall flavor.
One of the oak’s advantages is that it provides….
…a smoky taste that complements beef brisket well.
It’s been a popular wood option for a long time,
… mainly because it’s one of the simplest types of wood to use in a smoker.
One of the reasons for this is that it has a lengthy…
…potential burning duration,
which means you don’t have to care for it as much as you would…
…with other types of wood. Not only that,
…but it has a far more delicate taste profile…
…than other popular woods like hickory or mesquite.
This means you may pair it with different types…
…of wood for a more well-rounded flavor.
Definitely not for everyone, but pecan provides a very sweet…
…and rich flavor that pairs well with BBQ beef in my view.
If you want to tone down the sweetness of the wine,
…add some oak to balance things out.
This cherrywood is another classic option for smoked meats.
Cherrywood is similar to mesquite in terms of intensity,
…but it tends to burn more slowly, making it easier to control.
The slow-burning rate means less risk of scorching meat, too.
And since cherries don’t produce much heat,
…they won’t overpower the rest of the flavors in the smoker.
A Word On Wood Sizes
Keep in mind how big each component has to be…
…when deciding what’s the best wood for smoking brisket.
A tiny piece of wood will not suffice; instead, use bigger ones.
They will burn for longer and create less heat this way.
The density of the pieces is more important than their size.
You’ll need thick pieces that can withstand high heat.
come in different sizes, from small pellets ideal for direct grilling…
…to larger chunks perfect for indirect cooking.
You want to match the pellet size to the type of food being cooked.
For example, large pieces of charcoal would burn down quickly…
…when using them for indirect cooking,
…while medium-sized ones could last longer.
The same goes for wood chips.
They range from tiny bits suitable for direct grilling…
…to bigger chunks designed for slow cookers.
These are small pieces of wood that come pre-soaked in oil.
They’re perfect for smaller grills because they don’t take up much space.
Chips are usually sold by weight rather than volume,
…so check the packaging before buying.
Chunks are larger pieces of wood that are soaked in water…
…prior to being placed into the firebox.
This helps keep moisture levels consistent…
…throughout the cooking process.
These larger pieces of wood are ideal for deep pit cooking…
…methods such as whole hog roasting,
…because their large size allows for slow, steady heating.
Chunks are best suited for direct fire pits,
…which allow airflow around the food being cooked.
They’re also good for indirect fire setups,
…especially when using a water pan or drip tray to catch drippings.
These long legs are ideal for direct cooking methods like roasting,
…baking, and barbecuing. For indirect cooking,
…however, they’re less useful because…
…they won’t hold enough heat to keep…
…food warm while you cook something else.
They do come in handy when making sausage,
…though, which requires plenty of time spent simmering away.
Wood For Smoking Brisket On An Electric Or Pellet Smoker
While more experienced BBQ experts use offset smokers,
…the fact is that the majority of home users choose electric..
…or pellet smokers. There’s nothing wrong with it,
…but you should be aware of how it may impact your cooking.
Electric smokers produce smoke in waves or billows,
…whereas offset smokers produce a steady stream of smoke.
This implies that imparting a strong smoke taste to your meat,
…especially one with delicate nuances, will be more challenging.
As a result, if you choose a moderate wood,
…like as oak, you risk the final tastes being rather faint.
To get around this, I’d propose adding a little hickory…
…to the mix to attempt to boost the taste profile.
Because electric smokers are limited,
…hickory will help you get more smoke out of the smoke you do have.
If you’re still not convinced about hickory,
…try mixing it with other woods like pecan,
…apple, mesquite, or cherry.
The delicate flavors of cherry and apple provide…
…a great counterpoint to the oak’s more grounded smokey smells.
Brisket is a tough beef cut with a lot of tough fibers.
They need to be subjected to the correct sort…
…of smoke to break them down and tenderize them.
How to Smoke a Brisket in the Oven with Wood Chips
You can get all of the tenderness of a BBQ restaurant brisket…
…at home by roasting it in the oven instead of using a smoker.
After a little rest, it can be quickly smoked on your grill if you still want smoke….
- 10-12 pounds whole brisket (the kind the comes in a cryovac bag)
- montreal steak seasoning
- apple cider vinegar
- kosher salt
- spray bottle
- aluminum cookie sheet (I use a half sheet so it fits in my oven)
- stainless steel baking rack insert
- Preheat the oven to 225 degrees (ideally convection).
- To confine the liquid and minimize the mess, remove the brisket from the bag and place it in a big tray. Using paper towels, absorb any extra liquid from the brisket.
- Trim the fat from the top of the brisket until there is no more hard, waxy fat and just softer, feathery fat left. (When you get there, you’ll understand what I mean.) Cut out the firm “shoe” of fat by flipping the brisket over.
- Use a generous amount of steak spice on all sides. Salt will make up a substantial portion of it, and it will dissolve into the meat to a large amount, which is exactly what we want.
- Wrap the tray in foil, place it on the rack, and cook until the meat is “probe tender” through the thickest portion. After trimming, it will take 1-1 1/2 hours per pound of meat. At the hour-per-pound mark, begin monitoring the meat every hour.
- Remove the meat from the pan, wrap it in aluminum foil on a tray to catch any juices that may leak out if the foil is punctured, and set it aside to rest for an hour.
- Set up an indirect-heating grill with a packet of your preferred wood chips on top. Place the rested brisket on the fire’s opposite side. To keep the brisket moist, spray it with apple cider vinegar every 10-15 minutes.
- Remove the brisket from the grill and tent it with aluminum foil before serving.
The Sum Up!
There are plenty of options when choosing which type…
…of wood to use for smoking meats.
But if you want something simple, versatile,
…and inexpensive, then try using any kind of wood from this guide.
Remember, even if you decide to skip the whole process,
you still get to enjoy smoked foods like bacon,
…ribs, sausage, jerky, etc., whenever you feel like it.
So what are you waiting for? Get cooking!
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Hi there! I’m a food enthusiast and journalist, and I have a real passion for food that goes beyond the kitchen. I love my dream job and I’m lucky enough to be able to share my knowledge with readers of several large media outlets. My specialty is writing engaging food-related content, and I take pride in being able to connect with my audience. I’m known for my creativity in the kitchen, and I’m confident that I can be the perfect guide for anyone looking to take their culinary journey to the next level.