How much wood for brisket

Use what you used last time if you were satisfied. My favorite is hickory. Also enjoy oak, pecan and cherry. Four to six oz is way plenty. I would do four but some like it really smokey.

Good luck!

PS Keep good notes!

I have been using pecan and cherry because I didn't have any hickory.Those two in combination were good also but Hickory is hard to beat if you have it.

RMD- I would use 4-6 oz of wood for an 8# brisket. Hickory is fine, but, so are the others mentioned.

I use apple and hickory or cherry and hickory. My hickory is 1/2 the amount of the other wood. Put some apple juice in a jar next to the wood box for some apple moisture. My wife wants a butt and brisket for Mother's Day. What a wife.

ok, one more time with my dissenting opinion..and I'm seemingly in the minority, but undaunted..."I believe" there is no place for sweetener with beef. Yes throw your turbinado sugar shakers at me if you wish, but 'sometime' just try a good Texas-style brisket with salt, pepper, cayenne...maybe paprika, garlic, onion if ya gotta, and save the sweet for the sauce if you need to.

Here, try this...take a pulled pork sandwich..anybody's, and put a teaspoon of sugar on your next bite...yummy, right?

Now, take your favorite hamburger, a big one, and put that sugar on your next bite...yuchhy, right?

Brisket is a lot closer to a hamburger than a pulled pork sandwich! My case rests...hisses and boos are expected!

There are a few Texans who might agree with you. Some of them are purists and only use salt, pepper, and either paprika or cayenne. I like a tad brown sugar in the mix.

Well now,I thought this was a wood thread.

If future readers wish to be able to find the flavorings posts,someone might want to start a new thread.

Just a thought.

GeeWillikers Tom, you're startin' to sound like Smokin! You buckin for a new position..? LOL!

Don't put sugar on your wood, either. There!

Well,he's been super busy lately ,and he's gettin ready to start his comp season.

When I started on this forum,I couldn't even spell computer person.

Now he's made me into one.

A Texan would also opine, as I do here, that the only correct wood to smoke a brisket with is the fruitful and ever flavorful Mesquite.

This is the only wood that will deliver a true brisket. Just as I would not smoke a pork shoulder with mesquite, I would never smoke a brisket with hickory, or fruit woods. It might be ok to do some Pecan, but that's mostly for Turkeys.

Mesquite is not that hard to get. I have 20 acres in Coke county, Texas that is covered with it.

Except in very small amounts, mesquite is too strong for a tight enclosure such as the CookShack smokers. It is real good on offset type or other more open cookers, or with an open firepit or spit. Of course, opinions will vary.

Smoking woods and smoke flavors are very subjective as far as opinions. I like just about any, if not overused, with just about any meat. Variety is the spice of life, or so it's been said. I mostly agree.

mjadams5, how do you get your homegrown mesquite wood to Germany, or do you?

Is mesquite realy that harsh for a brisket?Im thinkig about trying a 2 oz. piece w/ a Flat.Anyone had good sucsess with this wood or is everyone just religous about their hickory?I got a box of cookshack wood samples and just want to use it up.anyway let me know what you guys think.

I, for one, am not religious about hickory.

I think 2 oz. mesquite with a nice size brisket will be very good. I do not, however, think it is the only wood for brisket. You might like it better mixed 50/50 with another wood. Try it alone first, or you will never know.

Experiment!

Will do.cant waite to eat my miskakes if thats posible.

Did my brisket with mesquite.Wow did it come out awesome!The best brisket so far#4. Everyone loved it .Im a bbq hero.No leftovers this time.

Way to go!

Good job!