Remove the brisket 1 to 2 hours before starting the smoker so the meat can get to room temperature. Some outdoor chefs use this time to inject a marinade into the meat, but we like to let the smoke flavor our brisket.
Fill your wood chip box with mesquite, hickory, apple or cherry wood chips.
- Apple and cherry woods add mild, sweet flavor.
- Hickory wood will add a hint of bacon to the brisket.
- Mesquite wood is a traditional smoking wood, but it can be strong. Try adding a little apple or cherry to tone it down.
- Blending apple or cherry wood with hickory will help balance out the sweet and savory flavors.
Charcoal can also be used, but wood chips provide better flavor to the meat.