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what wood should i use

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Mike De Zeeuw

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What wood should i use to smoke a brisket?  also what is a good rub?

#1 - November 30, 2011, 05:16:21 pm

Bob Smith

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Hickory is what comes to mind first, Pecan is real good. As far as the rub, yardbird from plowboys will do the job.
#2 - November 30, 2011, 06:28:33 pm
1 small BGE
FEC 100


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Post oak is the Texas traditional favorite. Mesquite comes in second place. I use mesquite lump charcoal with no additional smokewood added. I find it gives more than enough smoky flavor. Some of the most revered BBQ joints in Texas use nothing but salt & pepper as seasoning. Some use nothing at all, letting the meat and smoke speak for itself. I use s & p with cayenne and garlic powder added in.
#3 - November 30, 2011, 07:01:47 pm
Mark Motta
Meatier Creator


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#4 - November 30, 2011, 08:01:07 pm
Loot N' Booty BBQ
2014 American Royal Invitational Chicken Champion
2014 American Royal Open Reserve Grand Champion
2012 / 2014 / 2015 AZ BBQ Team of the Year


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Hickory and Oak!
#5 - November 30, 2011, 08:26:56 pm


Hickory 40%, Red Oak 40%, 20% Apple

I'd layer a couple of rubs.  Smokin Guns Hot and something a little sweet on top. 
#6 - November 30, 2011, 09:35:14 pm

Mike De Zeeuw

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outstanding guys, i am going to try the hickory and apple wood with a good rub! thank you
#7 - December 01, 2011, 09:03:46 am


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Pecan is my favorite w beef.
#8 - December 01, 2011, 10:48:36 am
2 UDS's-Stoked
2 WSM's-Stoked
BWS Party-Stoked
22.5 Kettle to burn burgers and steaks.

Be kind, polite and courteous to everyone you meet, and ALWAYS have a plan to kill them.


Hickory 40%, Red Oak 40%, 20% Apple

I'd layer a couple of rubs.  Smokin Guns Hot and something a little sweet on top. 

Look at you Tom... Giving away all of your secrets!  8)
#9 - December 01, 2011, 11:03:45 am


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I know you got some great answers but I wanted to throw in my two cents.  I have yet to do a brisket actually.  When I do I plan on using oak.  I'm wanting to use those chips made from Jack Daniels barrells.  Anyone use thouse?
I agree with Mark about the rub.  Salt and pepper with some garlic and chipotle for a little kick.
#10 - December 01, 2011, 01:36:36 pm


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The Jack Daniel's chips work well. They are basically oak chips. I can't really say you derive much if any JD flavor out of them as they burn.
#11 - December 01, 2011, 03:33:13 pm
Mark Motta
Meatier Creator


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I've been using mesquite lately for our meats but I'm also a big fan of pecan.  One issue with chips is that they will burn up quickly.  I would head over to BBQ Island and experiment with the vast selection of wood chunks they have.

One more thought:  I am a big believer that 98% of people can't tell what variety of wood you used to smoke your meat.  I am also a firm believer that 100% of people will be able to tell if your meat is over smoked.  Using the proper amount of smoke is more important than the variety.
#12 - December 01, 2011, 03:54:06 pm
« Last Edit: December 01, 2011, 03:56:46 pm by AzScott »
14' R&O offset
FEC 100
3 L BGE's
1 Mini BGE

Competing since July 2010


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Scott's right. Many fruit/nut woods' favor profiles meld together. Cherry, apple, pecan, peach, etc. A couple of woods stand out to me. Hickory- for its familiar ham/bacon smell and taste...and mesquite, which almost has a kerosene scent to it. You either love it or hate it. I enjoy it, especially on beef. :P
#13 - December 01, 2011, 04:40:49 pm
Mark Motta
Meatier Creator


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And let's not leave out Alton's words of the episode with the large clay planter smoker, he says that under 6 hours, you can't tell one smoke from another...course, w/brisket, likely to be a bit longer than 6...
#14 - December 01, 2011, 10:44:13 pm
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!


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