Post oak for brisket. But hickory or pecan are fine too.

Post oak, if you can get it. That’s the traditional choice for Central Texas-style brisket for a reason. It burns clean, gives a mild smoke flavor, and doesn’t compete with the beef.

But let’s be real: not everyone has access to post oak. Hickory works great, just don’t go crazy with it—it can get bitter if you use too much or if the wood isn’t seasoned. Pecan is a solid alternative: sweeter and milder than hickory, almost like a mix between oak and fruit wood.

Skip mesquite (too sharp, can turn acrid), and skip fruit woods (apple, cherry) unless you want a sweeter profile that’s better suited for pork or poultry. Brisket can handle stronger wood, but you want the beef to be the star.

Honestly, as long as you’re using seasoned hardwood chunks (not chips) wrapped in foil or placed on the coals, you’ll get good results. The rub, the fire management, and the rest matter way more than the exact species.

Don’t overthink this one. Get a bag of wood chunks labeled for smoking, and you’re fine.