Beef Brisket Recipe: Smoker Wood Types

Video Transcript

"Okay, after you rub the meat, what we're going to do is prepare the meat to put it in the smoker. One thing I did want to talk to you about is the rub versus wood chips. There's two different kinds of barbeque. What we do here at Rib City is we usually do the wet style of barbeque. But today we're using the rub. The other thing we use is, it depends on what type of wood that you use to smoke with. We use a type of wood called blackjack oak. And so, that combines with the rub that we're using, which is just a light rub. We let it sit for twenty-four hours, the meat. So it...the flavor goes throughout it, 'cause like I told you, we're working with a tougher part of meat. Once we have that ready to go, we're going to open our smoker. It takes about forty-five minutes for our smoker to get up to temp, we're going to cook it at two hundred and twenty five degrees. We'll probably have to put a couple pieces of wood throughout the twelve hours that we're smoking this. So stack that in there any way you'd like. And, that's ready to go. We have twelve hours on this. Periodically, I am going to test it with my trusty thermometer to make sure the meat gets up to a hundred and eighty degrees."