112-Hour Brisket (Offset, Hickory Chunks)
Inputs
Result
12 hours × 0.5 lbs/hr (hickory) × 1.0 (offset) × 0.7 (chunks) = 4.2 lbs.
Wood Needed
2.8 lbs
Type
Hickory
Cook
8 hr
Strong
225–275°F
Pork, beef, game
8 hr
Inputs
Result
12 hours × 0.5 lbs/hr (hickory) × 1.0 (offset) × 0.7 (chunks) = 4.2 lbs.
Inputs
Result
6 hours × 0.6 lbs/hr (apple) × 0.6 (kamado) × 0.7 (chunks) = 1.51 lbs.
Wood consumption depends on cook time, smoker type, and wood form. An offset smoker uses about 0.5 lbs of wood chunks per hour. A kamado uses 40% less. For a 12-hour brisket in an offset smoker, plan for 6 lbs of hickory chunks. Chips burn faster and need more frequent replenishing.
| Smoker Type | Chunks/hr | 8-hr Cook | 12-hr Cook |
|---|---|---|---|
| Offset | 0.5 lb | 4.0 lb | 6.0 lb |
| Kamado | 0.3 lb | 2.4 lb | 3.6 lb |
| Kettle | 0.35 lb | 2.8 lb | 4.2 lb |
| Vertical | 0.4 lb | 3.2 lb | 4.8 lb |
Strong woods (hickory, mesquite) pair with bold meats like beef and pork. Mild fruit woods (apple, cherry) suit poultry and fish. Oak is the most versatile, working with anything. Mixing woods is common — a base of oak with cherry adds color and sweetness.
Chunks are the best all-around choice for most smokers. They burn slower and more evenly than chips, providing steady smoke for hours. Chips work for short cooks (under 2 hours) or gas grills. Logs/splits are for large offset smokers where wood is the primary fuel source.
Yes, mixing woods is a great way to create custom flavor profiles. A common approach is 70% base wood (oak or hickory) with 30% accent wood (cherry, apple, or pecan). This gives you the primary smoke flavor with subtle fruit or nut undertones. Avoid mixing mesquite with other strong woods.
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Last Updated: Mar 19, 2026
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