Woody's Wings



700 South Buckley Road Unit G
Aurora, CO 80017 T: 303-696-7227

wood’s Baked Brisket

Cooking with wood fire is special because it gives food a nice smoky taste. One of the best things you can cook this way is brisket. This guide will teach you all about cooking brisket with wood fire. We’ll talk about why wood fire cooking is great and how to choose, prepare, and cook the perfect brisket. Whether you’re a pro at cooking or starting, learning to cook brisket with a wood fire will make your food taste amazing and impress everyone!

wood’s Baked Brisket


– 1 beef brisket, approximately 4-5 pounds

– 2 tablespoons olive oil

– 2 onions, thinly sliced

– 4 cloves garlic, minced

– 1 cup beef broth

– 1/2 cup ketchup

– 1/4 cup Worcestershire sauce

– 1/4 cup brown sugar

– 2 tablespoons Dijon mustard

– 2 teaspoons smoked paprika

– 1 teaspoon dried thyme

– 1 teaspoon salt

– 1/2 teaspoon black pepper


1. Preheat your oven to 325°F (160°C).

2. In a large Dutch oven or roasting pan, heat the olive oil over medium heat. Add the sliced onions and garlic, and sauté until they are softened and lightly browned, about 5-7 minutes.

3. While the onions and garlic are cooking, trim any excess fat from the brisket, leaving about 1/4 inch of fat on the surface.

4. Once the onions and garlic are ready, remove them from the pan and set aside. Place the brisket in the same pan and sear it on all sides until it’s nicely browned, about 3-4 minutes per side.

5. In a mixing bowl, combine the beef broth, ketchup, Worcestershire sauce, brown sugar, Dijon mustard, smoked paprika, dried thyme, salt, and black pepper. Stir well to combine.

6. Pour the prepared sauce over the seared brisket in the pan, then scatter the sautéed onions and garlic over the top.

7. Cover the pan tightly with foil or a lid, and place it in the preheated oven. Bake for 3-4 hours, or until the brisket is fork-tender and easily pulls apart.

8. Once the brisket is cooked through, remove it from the oven and let it rest for about 10-15 minutes before slicing.

9. Slice the brisket against the grain into thin slices, and serve with the onions and sauce spooned over the top.

10. Enjoy your delicious Cook Wood’s Baked Brisket with your favorite sides, such as mashed potatoes, roasted vegetables, or coleslaw.

Exploring the Tradition of Wood’s Baked Brisket

Fire up your taste buds as we dive into the rich tradition of wood-fired cooking. From rustic campfires to modern smokers, wood-fired cooking adds a depth of flavor that gas and charcoal can’t match.

Benefits of Cooking Brisket with Wood

Cooking brisket with wood isn’t about the delicious result – it’s a sensory experience. The smoky aroma, the tender texture, and the mouthwatering flavor all make it worth the effort. Plus, wood-fired cooking allows for precise temperature control and imparts a unique smokiness to the meat.

Selecting the Perfect Brisket Cut

Understanding Different Brisket Cuts

Brisket comes in different cuts like the flat cut and the point cut, each offering its texture and marbling. Understanding these cuts can help you choose the perfect brisket for your cooking needs.

Tips for Choosing a High-Quality Brisket

When selecting a brisket, look for a piece with ample marbling, a thick cap of fat, and consistent thickness. A high-quality brisket will ensure a juicy and flavorful end result that will have your taste buds singing.

Preparing the Brisket for Smoking

Trimming and Seasoning the Brisket

Trimming excess fat and seasoning the brisket with a dry rub or marinade is crucial to enhance its flavor. This step sets the foundation for a mouthwatering wood-fired brisket that will have your guests coming back for seconds.

Brining or Marinating Options

Consider bringing or marinating your brisket overnight to infuse it with more flavor and moisture. Experiment with different herbs, spices, and liquids to create a unique profile that suits your palate.

Smoking Techniques and Tips

Setting Up the Wood-Fired Smoker

Properly setting up your wood-fired smoker is key to achieving the perfect brisket. Ensure even airflow, maintain a consistent temperature, and use a water pan to keep the meat moist throughout the smoking process.

Choosing the Right Wood for Flavor

The type of wood you choose can impact the flavor of your brisket. Opt for hardwoods like oak, hickory, or mesquite for a robust smokiness that complements the rich flavors of the meat. Experiment with different wood combinations to find your perfect match.

Monitoring and Maintaining the Wood-Fired Smoker

If your brisket journey is a road trip, then the wood-fired smoker is your trusty steed. Keep tabs on the temperature like it’s your favorite TV show and toss in those wood chips with the flair of a cowboy at sundown.

Temperature Control and Monitoring

It’s all about that sweet spot – not too hot, not too cold. Fluctuating temps can ruin your brisket dreams faster than you can say “smoke ring.” Keep a vigilant eye on the thermometer, adjust vents like a BBQ maestro, and you’ll be smoking like a seasoned pitmaster in no time.

Adding Wood Chips for Continuous Smoke

Like a magician pulling rabbits out of a hat, keep that smoke rolling with a steady supply of wood chips. Don’t be stingy – your brisket deserves a flavorful cloud of smokiness to dance around in. Toss those chips in like you’re feeding a campfire, and watch the magic unfold.

wood's Baked Brisket

Achieving the Perfect Bark and Tenderness

Bark and tenderness – the dynamic duo of brisket perfection. Develop that flavorful crust like you’re Michelangelo with a paintbrush, and test that tenderness like a seasoned BBQ connoisseur.

Techniques for Developing a Flavorful Bark

The bark is where the flavor lives – that crunchy, flavorful outer layer that’s as prized as pirate treasure. A blend of spices, a touch of smoke, and a whole lotta patience are your weapons of choice. Brush on that flavor, let it mingle with the smoke, and watch as your brisket transforms into a work of art.

Testing Brisket Tenderness During Smoking

Tenderness is the holy grail of brisket perfection. Like a cautious explorer, use your trusty thermometer to navigate the journey to tender bliss. Test that brisket like a pro – a gentle poke here, a knowing glance there, and when it feels like butter, you know you’ve struck gold.

Resting and Slicing the Brisket

After all the smoking and testing, it’s time to let your brisket chill out and get ready for its close-up. Rest it like a tired marathon runner and slice it up like a master chef.

Importance of Resting the Brisket

Resting is super important! It’s like letting your brisket take a break after cooking. During this time, all the yummy flavors mix, the juices spread out, and your brisket becomes extra delicious. Don’t hurry through this part; let your brisket chill out like you would on a fun beach vacation. Then, when you slice it up, you’ll get juicy, flavorful bites that will make your taste buds happy!

Proper Slicing Techniques for Serving

Slicing brisket is an art form – it’s all about those perfect slices that melt in your mouth like butter. Grab a sharp knife, cut against the grain like a pro, and watch as those tender slices fall like dominoes on your cutting board. Serve with pride and watch your guests’ eyes light up with delight.

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