Which type of wood is commonly used for smoking brisket?

Using oak for smoking brisket is a popular choice among pitmasters due to its balanced flavor profile and moderate smoking intensity. Oak burns steadily and produces a consistent amount of smoke, which is ideal for the long cooking times needed for brisket. The smoke from oak adds a robust, yet not overpowering, flavor that complements the meat without overshadowing its natural taste.

Additionally, oak is versatile enough to be used with various types of meat, but it shines particularly with brisket thanks to its ability to penetrate the meat effectively over extended cooking periods. This characteristic supports the development of a beautifully smoked crust, enhancing both the visual appeal and the flavor of the brisket.

Other woods, such as cherry or maple, offer their distinct flavors, but oak's widespread use and reliable results make it a top choice specifically for brisket smoking. Its ability to enhance the meat while allowing the natural flavors to come through makes it an excellent option for this particular cut.