Originally Posted by High_Noon
jaguartx: it's not necessary to wrap the brisket if yer roasting pan has a tight-fitting lid. Putting the brisket in the oven after 3-5 hrs. of smoking really cuts down on the hassle of maintaining the fire for hrs. & hrs. but you will need to add some water (or beef broth) and check the level every so often. You can also toss in some crushed garlic cloves. Don't forget a large quartered fresh Jalapeno as well.

hanco: try a mixture of ~ 1/3 Hickory and 2/3 white oak - just eyeball the ratio - it's not critical. 1/2 & 1/2 will also work well. I think you may like hickory better than Mesquite. Academy Sports generally has bags of white oak, hickory and mesquite if you have trouble sourcing wood.
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Thank you, I will try it, have hickory and white oak stacked up. I never thought to try the white oak before. We have mesquite and pecan at the deer lease.


Is Live Oak any good for bbq?