Sliced beef brisket on a wooden board
Why You Should Always Smoke Brisket Using Hickory Wood
Using hickory wood is one of the best ways to add flavor to brisket. It has a potent, sweet aroma that emanates as it burns, which is by far hickory wood's best selling point.
Its bacon-like essence that smoothly laces the meat ensures a flavorful brisket that is both rich and beefy, while nutty notes finish the meat with robust flavors.
Beyond flavor, hickory also produces more heat than softwoods and lasts longer in the firepit. Brisket's tough and fatty nature requires wood that’s ready to burn for hours on end.
Hickory's durability as it burns also means you can relax and not have to worry about adding more wood to the pit in brief intervals.