Smoking brisket

Discussion in 'General Discussion' started by brewer1984, Dec 17, 2014.

  1. brewer1984

    brewer1984 Newbie

    Wanted to smoke a brisket this weekend using pecan wood but I have been thinking of using a mix of apple and pecan wood. Anyone ever use that mix for a brisket or any suggestions on a good mix with pecan wood?
     
  2. bear55

    bear55 Master of the Pit

    I actually enjoy mesquite wood for my briskets the best, however pecan is a close second.  I always plan for one hour per pound plus two hours at 235.  I also foil my briskets at 165 and pull them off the smoker at 195-197.  Wrap in a towel and into an ice chest for at least an hour prior to slicing. hope this help, and good luck.  One word of caution, low and slow and pay attention to the internal temp.
     
  3. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Pecan is fantastic for brisket. save the sweet woods for pork or fowl.
     
  4. brewer1984

    brewer1984 Newbie

    Thanks for the tips.
     
  5. I use straight pecan. 350*F fat cap down until 170*F internal. Wrap, back on fat cap up until fork/probe tender. Cuts time in half and produces moist tender brisket every time.
     
  6. Good seasoned pecan is great.

    Gary
     
  7. I agree pecan is great for brisket. Remember to post a Qview or [​IMG].

    Happy smoken.

    David
     

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