The 10 Best Wood For Smoking Brisket
This wiki has been updated 9 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 choices, we may earn commissions to help fund the Wiki. If you'd like to contribute your own research to the Wiki, please get started by reviewing this introductory video.
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.