Prepping the egg before I start the brisket, I have apple, hickory and mesquite wood chunks. Was thinking of the apple for my 15 lb brisket but was wondering what you all thought. What is your preference for the smoke if you had to choose between these three? I be using meatheads big bad beef rub for the brisket and smoking at 225°.
Thanks to everyone for their input and great ideas. GO EAGLES!
John "JR"
Minnesota/ United States of America
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Hickory for brisket. Make sure to put the wood directly on the hot fire, right before you add the meat. This will give you much cleaner smoke. Good Luck!
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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I used to use all apple on everything 'cuz that's what I had a lot of. Brisket is still great with apple. But if I had those three in front of me I'd either do all hickory, hickory+apple, or 75% apple and 25% mesquite.
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That’s a beautiful looking brisket. And it hasn’t even been cooked yet.
Also as everyone said definitely hickory. The mesquite will impart a very strong almost burnt flavor. At least that has been my experience with using mesquite. And Apple by itself would be too mild.
Mesquite is strong, but it is great for a pellet grill where getting a good smoke flavor can be difficult. I use a mesquite/oak blend for brisket on my pellet grill.
I agree with you bten. I usually cook brisket on my pellet grill so that's the one time I use Lumberjack's Mesquite Blend pellets. (40% Mesquite & 60% Red Oak)
Hickory has an awesome flavor but it is a bold flavor and it too can be overdone! Make sure you are getting nice "clean smoke" asSpinaker mentioned and I would limit wood chunks to the first few hours.
I am lucky to have lots of shag bark hickory, old apple and black cherry trees. When I do brisket, I always start with hickory. A few hours. I usually add some chicken about 1/2 through the smoke. I then switch over to apple and cherry. Brisket doesn't seem to mind - and all come out delicious!
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