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Taste Stl

20 Best Wood For Smoking Brisket In Electric Smoker (2022 Updated)

Wood for smoking brisket in electric smoker is typically a type of hardwood, such as hickory or mesquite. These woods are known for their high heat and smoke output, which is ideal for smoking meats.

20 Best Wood For Smoking Brisket In Electric Smoker

1. Smokehouse Products Hickory

Smokehouse Products Hickory

  • Made of all natural hardwoods using the cleanest raw materials
  • Wood Dried and has all bitter tree bark removed to ensure maximum smoke
  • Wood doesn’t contain additive or oils
  • Precision ground for an even consistent burn
  • Sport type: Camping & Hiking

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Product Details

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Details
Item Package Dimensions L x W x H 17.3 x 11.3 x 4 inches
Item Dimensions LxWxH 14 x 9 x 2.5 inches
Suggested Users Unisex-adult
Style Apple
Included Components Apple Chips

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bankortank
Der Fleischmeister

2. B&B Apple Smoking Wood Chunks 549cu.in/3.1kg

B&B Apple Smoking Wood Chunks 549cu.in/3.1kg

  • Apple

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Carol
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Mario L

3. B & B Wood Chunks, Post Oak, Smoking, Texas Style

B & B Wood Chunks, Post Oak, Smoking, Texas Style

  • Oak Wood

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Directions For use in all gas, charcoal & electric grills & smokers. The Wet Chunk Approach: For that moist and flavorful smoke, soak wood chunks in water for at least 30 minutes. Drain chunks, and place 3 to 4 pieces directly over the hottest area of your cooker or directly onto hot coals. Move lit wood chunks to edges as needed to create smoldering. The Dry Chunk Approach: For a steady slow release smoke, try the dry chunk method of placing 3 to 4 pieces directly onto the fire or heat source. Allow the wood chunks to ignite, then using tongs move them to the edges as needed, allowing the wood chunks to smolder without flaming up. You can use wood chunks in place of charcoal when grilling or smoking for that real wood cooking experience. Simply stack, burn and spread hot coals. When chunks as a primary heat source, always plan to have extra on hand for longer cook times. Cooking Tips: Experiment soaking your chunks with a beer, wine or fruit juice instead of water to give our flavors more complexity. Don’t open your cooker! The flavor is in the smoke so you want to keep as much smoke as possible sealed in to help flavor your food. A water bottle on hand is a great way to control flareups and add moisture to your food while cooking.
Warnings This product can expose you to chemicals including carbon monoxide and wood dust, which are known to the State of California to cause cancer or reproductive harm. For more information go to www.P65Warnings.ca.gov. Drilling, sawing, sanding or machining wood products can expose you to wood dust, a substance known to the State of California to cause cancer. Avoid inhaling wood dust or use a dust mask or other safeguards for personal protection. Caution-Flammable: Be very careful when starting any fire. Keep hot grills and cookers out of reach from children and pets. Never leave any fire unattended. When storing cooking woods, keep them in a dry area away from fire and open flame. The Bay Area Air Quality Management District Warning: Use of this and other solid fuels may be restricted at times by law. Please check 1-877-4No-Burn or http://www.8774noburn.org before burning.

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RyanO
M Jackson
cmddsobott

4. Zorestar Oak Smoker Wood Chunks, BBQ Cooking Natural Wood Chunks for All Smokers, 15-20 lbs

Zorestar Oak Smoker Wood Chunks, BBQ Cooking Natural Wood Chunks for All Smokers, 15-20 lbs

  • If you are searching for smoking wood with no chemical or pesticides our wood chunks is a rational choice!
  • Only whole wood chunks for bbq in the pack, no splinters or chips.
  • A significant amount of chunk wood for smoking for a good price.
  • These are well seasoned and clean smoking oak wood chunks.
  • Oak cooking wood chunks work well with any type of meat especially with pork, lamb, beef and game meats.

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Package Dimensions 15.47 x 11.77 x 8.43 inches
Country of Origin China

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5. Fire & Flavor Smoking Chunks, Oak

Fire & Flavor Smoking Chunks, Oak

  • Oak

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QVC

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Directions To Use with Charcoal: For best results use with Fire & Flavors Lump Charcoal and fire starters. Light fire using F&F fire starters or a chimney burner. Place 3-5 wood chunks in center of charcoal (more for smokers). Add chunks every 30 minutes for maximum smokey flavor. Using Chunks Only: Stack wood chips in a triangle and place two Fire & Flavors Fire Starters in center, leaving a corner of starters exposed. Light starters and allow chunks to burn for 20-25 minutes with lid and vents open. Close lid and allow flames to lower. Once chunks have cooked down spread in an even layer, adjust vents, and place food on grill. Cook foods to your liking, with lid closed for best results.
Warnings This product contains wood dust, which is a chemical known to the State of California to cause cancer. California Proposition 65 Warning: Combustion of wood or charcoal products may contain chemicals known to the State of California to cause cancer, birth defects, and/or reproductive harm. This warning is required and issued by pursuant to California Health & Safety Code Section 25249.6.

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isnotu.l
art.t

6. Camerons Products Smoking Wood Chunks (Alder)- 10 Pound Bag- Kiln Dried BBQ Large Cut Chips- All Natural Barbecue Smoker Chunks

Camerons Products Smoking Wood Chunks (Alder)- 10 Pound Bag- Kiln Dried BBQ Large Cut Chips- All Natural Barbecue Smoker Chunks

  • Size: 10 lbs

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Details
Product Dimensions 11 x 8 x 20 inches
Is Discontinued By Manufacturer No

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Gloria V
Troy K
Willie S

7. Mr. Bar-B-Q Mesquite Wood Smoking Chips

Mr. Bar-B-Q Mesquite Wood Smoking Chips

  • Tasty 100-percent authentic mesquite wood smoker chips add savory flavor to meats, poultry, seafood, vegetables and more
  • Simple way to add wonderful flavor just soak, smoke and enjoy
  • Achieve smokehouse quality BBQ at home, anytime
  • 1 bag contains approximately 2 lbs of genuine mesquite wood chips

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Country Of Origin China
Color Name Multi

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8. GrillPro 2-Pound Mesquite Wood Chips

GrillPro 2-Pound Mesquite Wood Chips

  • Mesquite Wood

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Murdoch’s Ranch & Home Supply
GrillSpot

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Container Size 2 lb
Flavor Mesquite
Product Type Wood Smoking Chips
Brand Name GrillPro

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ANNE
reno.ca
chayenn.t

9. Western BBQ Smoking Chips, Peach

Western BBQ Smoking Chips, Peach

  • Cooking Chips Are Used To AddWood Smoke Flavor To FoodCooked On Gas And CharcoalGrills Or Electric Smokers
  • Peach Wood Is Sweet, Mild AndFruity Smoke Flavor
  • Can Be Mixed With Other FruitWoods To Develop Your OwnCustomized Flavor
  • Works Well With Fish,Poultry, Vegetable

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Directions Use with Gas Grills, Griddles, or Electric Smokers: On a gas grill or griddle, fill a reusable smoker tray or a foil pouch with two to three handfuls of wood chips. Then place it directly over the hottest burner until it begins to smoke. Close the lid or use a smoke dome for best results. Once smoking, use tongs to move it to one side making room for the food. The chips will smoke for approximately 20 to 30 minutes. Be sure to have a second pouch or smoker tray ready when cooking for longer periods of time. See the manufacturer’s instructions for use with electric smokers. Tips and Techniques: To accelerate the smoking process, use only dry chips and turn the temperature to high when you first place your pouch or tray on the cooking surface. Close the lid or cover the chips with a smoke dome to accelerate the smoking process. Once they are smoking turn the temperature to your desired cooking level. If the chips flame up, use a spray bottle of water to lightly spritz the flames. This tip does not pertain to electric smokers. Wood chips can also be used on charcoal grills as described for gas grills. However, wood chunks work better with charcoal than chips.
Warnings California Proposition 65: Warning: This product can expose you to wood dust, the inhalation of which is known to the State of California to cause cancer. Burning wood results in emissions that can expose you to chemicals including carbon monoxide, smoke and other combustion by-products, which are known to the State of California to cause cancer, birth defects or other reproductive harm. For more information go to www.P65warnings.ca.gov.

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ShadetreeAZ

10. Smokehouse Grills Alder Wood Chunks – 3.96 lb bag

Smokehouse Grills Alder Wood Chunks - 3.96 lb bag

  • Alder

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Fred Meyer

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Details
Flavor Alder
Product Type Wood Chunks
All Natural Yes
Container Size 242 cu in
Brand Name Smokehouse

11. Cowboy Smoking Wood Chunks, Mesquite

Cowboy Smoking Wood Chunks, Mesquite

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The BuildClub

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Directions Use Instead of Charcoal: Build a barbeque fire with wood chunks the same way you would using charcoal. Do not water soak wood. 1. As you would with charcoal, pyramid wood chunks in a grill. 2. Light the pile of chunks using newspaper or solid starter. 3. Allow wood chunks using newpaper or solid starter. Cooking over wood chunks will provide a strong, smoky flavor. For milder flavor, be sure coals are well flamed out. Experiment with wood chunks to find you preferred level of smoke flavor. Use with charcoal: Place dry wood chunks directly on ready charcoal or for slower smoking, put chunks along the edge of the fire and allow to smolder. Keep water bottle ready to control flare-ups. Pairs Well with: Beef; lamb; fish; vegetables.
Warnings California Proposition 65: This product can expose you to wood dust, the inhalation of which is known to the State of California to cause cancer: Burning woods results in emissions that can expose you to chemicals including carbon monoxide, smoke and other combustion by-products, which are known to the State of California to cause cancer, birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov.

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Grillbilly
MaineDad
albertapk

12. Western BBQ Smoking Chips, Hickory – 9.34 L

Western BBQ Smoking Chips, Hickory - 9.34 L

  • Beef Sirloins and Filets
  • Salmon or Trout
  • Whole Chicken
  • BBQ Smoked Wings
  • Braised Brisket

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Units in Package 1
Unit Size 9.34 l
Directions How to Cook With Just Chunks: To retain the natural flavor, we recommend building your fire without lighter fluid. Instead, use a Western solid fire starter. Stack dry cooking chunks in a pyramid on top of a solid fire starter leaving the rough edge exposed. Then light the fire starter. Let the chunks burn for approximately 15 to 20 minutes with the lid and all vents open. For a milder flavor, allow additional time for the wood to cook down. Close the vents and lid. Wait about one minute for flames to subside, then open lid and spread chunks evenly. Place food on the grill and close the lid. Cooking with the lid closed prevents flare-ups and allows the wood to give better smoke flavor to the foods cooked. How to use with Charcoal: At Western, we recommend cooking the natural way by using lump charcoal instead of briquettes and using a solid fire starter instead of fluid to avoid having any chemicals influence your food. Light charcoal using your preferred method. Several minutes prior to cooking, add 3-5 dry chunks on a standard grill. Add more for large smokers. Continue to add chunks every 20-30 minutes during the cooking process to infuse that great smoke flavor. Tips and Techniques: Watch for flare-ups. Control by closing air vents until flames go out, then adjust to desired heat level. Vents open, more heat. Vents closed, less heat. Natural wood burns hotter than charcoal briquettes, so be careful not to overcook.
Warnings California Residents: Burning this product may result in the emission of combustion by-products which are known by the State of California to cause cancer, birth defects and/or reproductive harm. The product contains wood dust, known by the State of California to cause cancer. For more information, contact us at info(at)woodinc.com.

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justselling18
NVA Pitmaster
DisneyMomma

13. Western BBQ Cooking Chunks, Cherry

Western BBQ Cooking Chunks, Cherry

  • Cherry

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Directions Lighting: To retain the natural flavor we suggest building your fire without starter fluid. Stack Cooking Chunks in a pyramid and light using preferred method. Stack chunks around two crumpled sheets of newspaper, then light the paper. Let burn for 18-20 minutes with lid and all vents open. For milder flavor allow additional time for wood to cook down. Close vents and lid. Wait one minute for flames to subside. Spread Cooking Chunks evenly. Cook with lid closed. Cooking with lid closed prevents flaming and gives more real wood smoke flavor. Remember, the flavor is in the smoke. Tips and Techniques: Watch for flare-ups. Control by closing air vents until flames go out, then adjust to desired heat level. Vents open, more heat. Vents closed, less heat. Cooking Chunks burn hotter than charcoal, so be careful not to overcook.
Warnings California Proposition 65 Warning: Burning this product may result in the emission of combustion by-products which are known by the state of California to cause cancer, birth defects and/or reproductive harm.

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larae
DavidJ24
stevek813

14. Big Green Egg Smoking Chunks, Hickory – 9 l

Big Green Egg Smoking Chunks, Hickory - 9 l

  • Hickory

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Outdoor Home
High Country Outfitters
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Units in Package 1
Unit Size 9 lt
Directions It is suggested to add chips before lighting charcoal to avoid stirring up ash. Cooking Instructions: For a lightly smoked flavor – mix a few chunks into the charcoal before lighting; for more smoked wood flavor – soak chunks in water for 30 minutes before adding to the charcoal; chunks or chips? For a less intense smoke flavor, the smaller sized chips will perform best. Chunks are larger pieces of hardwood and are ideal for creating more intense smoke over a longer period of time. Adding moisture to either will intensify the smoke and flavor.
Warnings Warning: This product can expose you to chemicals including soot which are known to the State of California to cause cancer, birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov/product. Certain Air Quality districts may restrict the use of this product and other solid fuels at times by law. Check 1-877-4No-Burn or www.8774Noburn.org for more information.

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Cook

15. Western BBQ Smoking Chips, Mesquite – 9.34 l

Western BBQ Smoking Chips, Mesquite - 9.34 l

  • Beef Sirloins and Filets
  • Salmon or Trout
  • Whole Chicken
  • BBQ Smoked Wings
  • Braised Brisket

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Walmart
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Cabela’s

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Details
Units in Package 1
Unit Size 9.34 l
Directions How to Cook With Just Chunks: To retain the natural flavor, we recommend building your fire without lighter fluid. Instead, use a Western solid fire starter. Stack dry cooking chunks in a pyramid on top of a solid fire starter leaving the rough edge exposed. Then light the fire starter. Let the chunks burn for approximately 15 to 20 minutes with the lid and all vents open. For a milder flavor, allow additional time for the wood to cook down. Close the vents and lid. Wait about one minute for flames to subside, then open lid and spread chunks evenly. Place food on the grill and close the lid. Cooking with the lid closed prevents flare-ups and allows the wood to give better smoke flavor to the foods cooked. How to use with Charcoal: At Western, we recommend cooking the natural way by using lump charcoal instead of briquettes and using a solid fire starter instead of fluid to avoid having any chemicals influence your food. Light charcoal using your preferred method. Several minutes prior to cooking, add 3-5 dry chunks on a standard grill. Add more for large smokers. Continue to add chunks every 20-30 minutes during the cooking process to infuse that great smoke flavor. Tips and Techniques: Watch for flare-ups. Control by closing air vents until flames go out, then adjust to desired heat level. Vents open, more heat. Vents closed, less heat. Natural wood burns hotter than charcoal briquettes, so be careful not to overcook.
Warnings California Residents: Burning this product may result in the emission of combustion by-products which are known by the State of California to cause cancer, birth defects and/or reproductive harm. The product contains wood dust, known by the State of California to cause cancer. For more information, contact us at info(at)woodinc.com.

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lexi.b
PsychoJr

16. B & B Wood Chips, Mesquite, Smoking, Texas Style

B & B Wood Chips, Mesquite, Smoking, Texas Style

  • Natural Mesquite Wood

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McGuckin Hardware

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Details
Units in Package 1
Directions For use in all gas, charcoal & electric grills & smokers. The Wet Chip Approach: For that moist and flavorful smoke, soak wood chips in water for at least 30 minutes. Drain chips, and using a foil pouch with holes or smoker tray, place directly over the hottest area of your cooker. Have extras on hand for longer cook times. The Dry Chip Approach: For a steady slow release smoke, try the dry chip method of placing chips loosely around the edge of your fire or near your heat source. The heat will allow the chips to slowly smolder. For a more intense smoke, place chips directly onto heat source and add chips as needed. Cooking Tips: Experiment soaking your chips with a beer, wine or fruit juice instead of water to give our flavors more complexity. Don’t open your cooker! The flavor is in the smoke so you want to keep as much smoke as possible sealed in to help flavor your food. A water bottle on hand is a great way to control flareups and add moisture to your food while cooking.
Warnings This product can expose you to chemicals including carbon monoxide and wood dust, which are known to the State of California to cause cancer or reproductive harm. For more information go to www.P65Warnings.ca.gov. Drilling, sawing, sanding or machining wood products can expose you to wood dust, a substance known to the State of California to cause cancer. Avoid inhaling wood dust or use a dust mask or other safeguards for personal protection. Caution-Flammable: Be very careful when starting any fire. Keep hot grills and cookers out of reach from children and pets. Never leave any fire unattended. When storing cooking woods, keep them in a dry area away from fire and open flame. The Bay Area Air Quality Management District Warning: Use of this and other solid fuels may be restricted at times by law. Please check 1-877-4No-Burn or http://www.8774noburn.org before burning.

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Paul H

17. Western Premium BBQ Products Post Oak BBQ Smoking Chips, 180 Cu in

Western Premium BBQ Products Post Oak BBQ Smoking Chips, 180 Cu in

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18. B & B Wood Chips, Smoking, Hickory, Texas Style – 2.94 l

B & B Wood Chips, Smoking, Hickory, Texas Style - 2.94 l

  • 100% Natural, Competition Grade Smoking Wood Chips.
  • Can be used in Gas, Charcoal and Electric Grills and Smokers.
  • Made in the USA, from the great State of Texas!
  • 180 cubic inch bag containing 2 pounds of wood chips on average.
  • Hickory Wood creates the best “country” aroma of all chips and has a delicious flavor!

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Units in Package 1
Unit Size 2.94 lt
Directions For use in all gas; charcoal & electric grills & smokers. The Wet Chip Approach: For the moist flavor, soak wood chips in water for at least 30 minutes. Drains chips, and using a foil pouch with holes or smoker tray, place directly over the hottest area of your cooker. Have extras on hand for longer cook times. The Dry Chip Approach: For a steady slow release smoke, try the dry chip method of placing chips loosely around the edge of your fire or near your heat source. The heat will allow the chips to slowly smolder. For a more intense smoke, place chips directly onto heat source and add chips as needed. Cooking Tips: Experiment soaking your chips with a beer, wine or fruit juice instead of water to give your flavors more complexity. Don’t open your cooker! The flavor is in the smoke so you want to keep as much smoke as possible sealed into help flavor your food. A water bottle on hand is a great way to control flareups and add moisture to your food while cooking.
Warnings This product can expose you to chemicals including carbon monoxide and wood dust, which are known to the State of California to cause cancer or reproductive harm. For more information go to www.P65Warnings.ca.gov. Drilling, sawing, sanding or machining wood products can expose you to wood dust, a substance known to the State of California to cause cancer. Avoid inhaling wood dust or use a dust mask or other safeguards for personal protections. Caution-Flammable: Be very careful when starting any fire. Keep hot grills and cookers out of reach from children and pets. Never leave any fire unattended. When storing cooking woods, keep them in a dry area away from fire and open flame. The Bay Area Air Quality Management District Warning: Use of this and other solid fuels may be restricted at times by law. Please check 1-877-4No-Burn or www.8774noburn.org before burning.

19. Western Cherry BBQ Smoking Chips – 180 cubic inch bag

Western Cherry BBQ Smoking Chips - 180 cubic inch bag

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DICK’S Sporting Goods

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Details
Units in Package 1
Directions Use with Gas Grills, Griddles, or Electric Smokers: On a gas grill or griddle, fill a reusable smoker tray or a foil pouch with two to three handfuls of wood chips. Then place it directly over the hottest burner until it begins to smoke. Close the lid or use a smoke dome for best results. Once smoking, use tongs to move it to one side making room for the food. The chips will smoke for approximately 20 to 30 minutes. Be sure to have a second pouch or smoker tray ready when cooking for longer periods of time. See the manufacturer’s instructions for use with electric smokers. Tips and Techniques: To accelerate the smoking process, use only dry chips and turn the temperature to high when you first place your pouch or tray on the cooking surface. Close the lid or cover the chips with a smoke dome to accelerate the smoking process. Once they are smoking turn the temperature to your desired cooking level. If the chips flame up, use a spray bottle of water to lightly spritz the flames. This tip does not pertain to electric smokers. Wood chips can also be used on charcoal grills as described for gas grills. However, wood chunks work better with charcoal than chips.
Warnings California Proposition 65: Warning: This product can expose you to wood dust, the inhalation of which is known to the State of California to cause cancer. Burning wood results in emissions that can expose you to chemicals including carbon monoxide, smoke and other combustion by-products, which are known to the State of California to cause cancer, birth defects or other reproductive harm. For more information go to www.P65warnings.ca.gov.

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starcatcher6
MS

20. Muurikka Smoking Chips of Alder 2 L

Muurikka Smoking Chips of Alder 2 L

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Varuste.net

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Country of origin Finland

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Marjo R.
Sirvalin
Sukram69

Conclusion

The best wood for smoking brisket in an electric smoker is hickory. Hickory has a strong, robust flavor that can stand up to the long cooking process of smoking. It also produces a lot of smoke, which helps to infuse the brisket with flavor.

Other good options for smoking brisket in an electric smoker include oak and pecan.

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