Brisket is naturally a tough cut of meat, which means it can be a hard cut to smoke as well. And if you want to take your brisket smoking to the next level without ruining its natural flavor, choosing the right wood is the key.
Imagine the perfect balance of smoke and flavor — the aroma that will make your mouth water before you even take a bite. And the long, slow burn that keeps your meat moist and tender. That’s what you’ll get with the best wood for smoking brisket.
In this article, we’re going to unfold the best types of wood for smoking brisket. From the bold and hearty flavors of hickory to the earthy and smoky notes of mesquite, we’ll explore the unique characteristics of each wood and how they can take your brisket to new heights of deliciousness.
So, get ready to impress your taste buds and your friends, and let’s get smoking!
What Makes Wood Desirable for Smoking Brisket
When it comes to smoking brisket, you can’t just grab any old wood from the backyard. You need the heavy hitters, the hardwoods that are known for their consistent smoke and long-lasting heat. These woods will work their magic and break down the tough connective tissues in your brisket, leaving you with a mouth-watering, tender, and flavorful masterpiece.
Here are some factors that make wood desirable for smoking brisket:
Aroma
Make sure the wood has a strong, pleasant aroma to infuse the meat with delicious flavor. The right wood can greatly elevate the taste of your brisket.
Low in resin and sap
Resin and sap can create a bitter or acrid taste, so woods with low sap and resin content are considered more desirable for smoking. Choose woods that are smooth and subtle and will complement the natural taste of the cut.
Slow burning
Get the wood that burns slowly as it will create a longer and steadier smoke, which is better for keeping the meat moist and full of flavors.
Consistent smoke
The wood should produce consistent smoke throughout the cooking process to ensure the cut is infused with the same level of flavor.
Hardwoods
Hardwoods are more desirable for smoking than softwoods because they burn hotter and longer, which is necessary to break down the connective tissues of meats like brisket.
The Best Wood for Smoking Brisket
Here are some best types of wood that are considered desirable for smoking briskets, mainly because they’re hardwoods with unique flavors and aromatic smoke.
1. Hickory
- Bold, hearty flavor
- Burns hot and slow
- High smoke point
Hickory is a classic choice if you like a strong, smoky flavor. The hardwood burns hot and slow (without producing a lot of sparks) to perfectly cook your brisket while giving it a delicious aroma and nutty notes.
The high smoke point of hickory makes it an incredible choice for smoking at high temperatures. However, be careful to not overdo smoking to avoid a bitter brisket.
If you prefer traditional smoking, then this wood is for you. It produces a lot of smoke while leaving behind clean ash.
2. Mesquite
- Earthy, intense flavor
- Used for Texas BBQ
- Burns quickly
A favorite among smokers because of its distinct earthy, smoky, and intense flavor. If you’re a fan of Texas barbecue, you’ll know the aroma and unique taste of mesquite.
Mesquite burns quickly and has a strong flavor, so make sure to use wood in small amounts to avoid overpowering the natural flavors of the cut. It’s best to use it in combination with milder woods to balance out the flavor.
3. Oak
- Medium-potency, slightly sweet flavor
- Burns hot and slow
- Good for blending with stronger-flavored woods
Another popular hardwood for smoking brisket that burns hot for a long time while ensuring consistent smoke.
The subtle and slightly sweet flavor of oak flawlessly pairs with the rich taste of brisket. Its medium-potency smoke flavor is a pleaser for those who want to avoid heavily smoked brisket.
You may blend oak with smaller amounts of stronger-flavor woods to get a unique, multi-taste profile.
4. Apple
- Mild, sweet, fruity flavor
- Burns hot and slow
- Good for blending with stronger-flavored woods
This hardwood with its mild, sweet, and fruity flavor makes a perfect choice if you want to add a touch of sweetness to your brisket without overpowering its natural flavor. The wood burns for a longer time and produces light-colored smoke, ensuring a mild and light flavor.
If you’re not a fan of the sweeter flavor, then applewood might not be for you. However, you can blend it with stronger flavored woods to add additional punch.
5. Maple
- Mild, sweet flavor
- Burns hot and slow
- Ideal for bringing out the natural flavor of the meat
Maple is recommended for first-time brisket smokers because it boasts mild smokiness and a sweet flavor that you can’t go wrong with.
The wood makes an excellent choice to add a subtle taste and sweetness to the brisket without disturbing the natural flavor of the cut.
6. Cherry
- Delicate, fruity flavor
- Burns hot and slow
- Good for blending with stronger-flavored woods
Cherry wood with its delicate, fruity flavor and light-colored smoke adds a subtle sweetness to the brisket. It burns hot and slow while giving a pinkish hue to the meat along with a unique flavor, making it a favorite among BBQ enthusiasts.
If you want to get a more robust profile with enhanced smokiness, pair cherry with maple or oak.
7. Pecan
- Strong flavor similar to hickory, but also with sweet, nuttier notes
- Burns hot and slow
Pecan is quite similar to hickory but rich in sweet, nutty flavors, making it an excellent option for those who prefer a sweeter profile. If you’re worried about excessive sweetness, pair it with other woods such as oak or maple.
The wood burns hot and slow before turning to ash, and can be an excellent choice to ignite the fire. Also, for longer smokes, be careful as the flavor can become overpowering.
Which Size and Style of Wood is Best for Smoking Brisket
The form and size of the wood you use can greatly impact the flavor and texture of your brisket. You should choose the right size and style to keep the cut from under or over-smoking.
The four common forms of wood used for smoking brisket include:
Wood Chips
Wood Chips
These small, easy-to-burn pieces of wood — such as shavings and wood scraps — are good for shorter smoking sessions when you want to add an instant burst of smoke flavor to the meat. They make an ideal choice for electric smokers or gas grills, but you can use them on charcoal as well.
However, chips burn quickly so we don’t recommend them for smoking a large-sized brisket.
Wood Chunks
Wood Chunks
Chunks are usually up to 4 inches in size, best used for smaller offset smokers, water and gas smokers, barrel smokers, and gas grills. They produce smoke quickly — you’ll likely need two or three chunks for full smoke. And the consistency of smoke throughout the process ensures a delicious, aromatic brisket.
Wood Logs
Wood Logs
These large pieces of wood, usually up to 18 inches long, make an ideal choice for large offset smokers, stick burners, and traditional wood-fired grills. They not only help maintain a consistent smoke but can also help create heat without needing any other fuel.
Wood Pellets
Wood Pellets
These compressed sawdust and wood scraps burn cleanly, are easy to use, and produce quick, consistent smoke, making a perfect choice for pellet grills and smokers. Their lower ash content also makes pellets a popular choice among pitmasters.
However, pellets can be more expensive than other forms of wood, and you’ll need a special pellet grill or smoker to use them.
To Wrap it Up
In conclusion, the best type or size of wood for smoking brisket depends on your personal preferences, the type of smoker or grill being used, and the length of the smoking session.
If you prefer a strong, smoky flavor, you may opt for hickory or mesquite. Oak makes an ideal choice for a subtle, medium-smoky flavor. Or you may choose maple, apple, or cherry for a mild, sweet, and slightly nutty flavor. Likewise, the choice of wood size depends on the type of smoker you’re using and the time required to cook the cut.
Experimenting with different forms of wood can help you find the perfect combination of flavor and smoke for your brisket. You can mix and match wood types or try one at a time to find the one that works best for you. Happy smoking!
