Brisket and wood?

I'm partial to apple, lots of people get hickory smoked meat so apple is a nice change.. And, apple wood doesn't put a bitter taste on the meat if a little too much is used. In my humble opinion...
Good luck!

Lots of folks like nutwoods.

Mesquite is usually used for fast cooks,where you use high heat.

It can be bitter on long cooks.

Apple is mild and works well with light foods.

Some folks really like cherry on poultry.

Try it and let us know.

Hi Ray,

For Brisket I use this mix of woods.
3 oz Hickory
2 oz Apple
1 oz Cherry

I agree about the mesquite. If cooking with the wood out in the open after it makes coals, it is superb, and very hot. In a confined space, use sparingly, and be sure it is very dry. A small bit is good mixed with other wood, especially with venison and beef.

For my brisket I prefer:
1. Hickory
2. Hickory
3. Hickory
4. Pecan

... although hickory is a good choice too...!

I once read a blog that interviewed proffesional cooks and most of them said if stranded on a desert island they would pick Hickory and I agree. It may seem boring because it is popular but I think it is the most versital of all woods.

I did a brisket last week and picked pecan wood for this one.

I use hickory most often, but , thought I might give Pecan a try this time.

To be honest with you, I could not tell any difference in the product, and, my guests loved the dinner.

Most fokls find that,but it is fun to experiment.