The 10 Best Wood For Smoking Brisket
This wiki has been updated 13 times since it was first published in October of 2018. After a pilgrimage to Austin or Kansas City, there's no way you can go back to broiling unseasoned beef in the oven. You've armed yourself with a colossal smoker and a huge cut of meat, but to create that mouth-watering aroma, you need the right wood. These selections range from standard Texas fare, like mesquite and hickory, to lighter styles that impart a sweet taste after hours of slow cooking. When users buy our independently chosen editorial recommendations, we may earn commissions to help fund the Wiki.
November 04, 2018:
Most people who smoke brisket use a "slow and low" method, which means the meat is cooking for 12 hours or more. To do that, you need a lot of wood, which is why most of the selections here are big chunks rather than chips. Some may try to use a charcoal grill and a chip box to impart a little flavor, but those who want truly juicy meat are going to need consistent smoke to create the bark they're after.