Wood question

[dannyboy]

planning on cooking my brisket this weekend. What is the most recommended wood type for a brisket and the amount for a 7lb cut?  Thanks

 

[Grampy]

Dannyboy, you are going to get all kinds of suggestions on this one. Everyone's preference is different but my favorite for beef is mesquite. Hickory or oak are other great choices.

 

[swthorpe]

I like mesquite or oak for beef.  Probably 5-6oz or so will be perfect.

 

[dannyboy]

One other question.  Where u pull it to rest. Do I wrap it in foil or some other kind of paper? Thanks for all the advice.

 

[swthorpe]

When you reach the desired IT, pull the brisket and double wrap in heavy duty foil.  Place the wrapped brisket in a cooler and wrapped in heavy towels for at least 2 hours, if possible.  It can actually sit in the cooler for much longer if needed, but 2 hours at a minimum gives the juices time to redistribute through the meat.

 

[elkins20]

Hey Danny, I like oak and maple for beef, and hickory and cherry for pork, the earlier post of 5 - 6 oz is right on. And the resting post is the way I do that. Do not go out and buy and expensive cooler. I actually just use a styrofoam cooler that had when replaced the old fridge.

 

[dannyboy]

Thanks for the info. Can't wait to give it a try. I'll post pics if I can figure it out. Not real good at that stuff

 

[DivotMaker]

I'll enter my vote for mesquite, or a hickory/mesquite combo for brisket!  I'd use 6 oz for your cut.  Oak is also great on beef.

Disclaimer:  Wood smoke flavor is like a spice, and the flavor it imparts is very subjective!  What tastes good to me, in a smoke profile, might not to you.  There really is a difference in smoke flavors, and it's up to the individual to experiment and find what is best for them!