Wood Chunks
intro
Rich, bark-crusted smoked beef brisket chunks named for their wood-like appearance, packed with deep smoky flavor and a tender, juicy interior.
Ingredients
Steps
Trim and cut brisket
Pat the 900g marbled brisket point completely dry with paper towels. Trim thick, hard surface fat to leave a thin 3mm (1/8-inch) fat cap, then cut the meat into uniform 7.5cm (3-inch) square chunks, discarding any tough, stringy fat pieces that will not render during cooking.
Season beef chunks
In a small glass bowl, combine 2 tablespoons kosher salt, 2 tablespoons coarse black pepper, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 tablespoon light brown sugar, stirring until fully mixed. Coat every surface of each brisket chunk evenly with the spice rub, pressing gently to help seasoning adhere, then let chunks rest at room temperature for 30 minutes.
Preheat outdoor smoker
Preheat your offset smoker or pellet grill to a steady 120°C (250°F), adding 2 to 3 small oak or hickory hardwood pieces for smoke once the grill reaches target temperature. Fill the built-in water pan 3/4 full with warm tap water to maintain a moist cooking environment.
Smoke to build bark
Arrange the seasoned brisket chunks directly on the smoker grates, leaving 2.5cm (1-inch) of open space between each piece to allow even air flow. Smoke for 2 full hours at a steady 120°C (250°F), spritzing each chunk with the apple cider vinegar-water mixture every 45 minutes to prevent surface drying, until a dark, firm, mahogany-colored bark forms on all sides.
Wrap and finish cooking
Transfer the bark-formed chunks to a deep aluminum foil pan, drizzle evenly with 2 tablespoons of melted beef tallow, then cover the pan tightly with two layers of heavy-duty aluminum foil. Return the pan to the smoker, maintain a steady 120°C (250°F) heat, and cook for 1.5 additional hours, until chunks reach an internal temperature of 95°C (203°F) when probed with an instant-read thermometer and pierce easily with a fork.
Rest and serve chunks
Remove the sealed foil pan from the smoker, crack the foil cover open 1cm (1/2 inch) to vent excess steam, and let the chunks rest for 30 minutes at room temperature to allow juices to redistribute through the meat. Serve warm, with optional tangy BBQ sauce on the side for dipping.
Tips
2.Resist the urge to lift the smoker lid too often during the first 2 hours of cooking—each lid drop lowers the grill temperature by 10-15°C, adds 10-15 minutes to total cook time, and disrupts crispy bark formation.
3.Avoid saucing the chunks before serving if you want the signature 'wood chunk' look; the matte, dark mahogany spice bark gives the dish its name, and saucing creates a glossy finish that looks less like real split wood.
OMG these smoked brisket bites are a total game changer! I made them for my husband’s backyard birthday cookout this weekend and every single person asked for the recipe. The wood chunks gave it that perfect deep smoky flavor you only get at real Texas BBQ joints, not that fake liquid smoke junk. I was worried 4.5 hours would be too long but it was so worth the wait — they were fall-apart tender, sticky, and SO good. Even my super picky 7 year old ate three helpings! 10/10 will be making these for every tailgate and potluck from now on.
These were absolutely delicious for our Sunday family dinner! The only reason I’m not giving 5 stars is I found the cook time ran a little long for me — my brisket was probe tender at about 3 hours 45 minutes, so next time I’ll start checking temp earlier. I portioned out the leftovers for my husband’s work lunches all week and he said they reheated like a dream, no tough or dry bits at all. Will absolutely be adding this to our regular rotation!
As someone who’s been smoking meat for 10+ years, I went into this thinking my usual brisket recipe couldn’t be beat, but these chunks blew my mind. Cutting the brisket into bite sized pieces before the last hour of smoke let the sauce and smoke get into every single nook and cranny, no sad dry edges anywhere. Brought a batch to my neighborhood block party last night and people were hovering around the platter until they were all gone. Worth every minute of cook time, don’t skip the Texas-style mop sauce either — it’s chef’s kiss.
I was super intimidated to try smoking meat for the first time since I’m used to just making burgers and hot dogs on my tiny apartment balcony grill, but this recipe was so easy to follow even for a total beginner! I picked up a small smoker box for my gas grill and used the wood chunks as directed, and my roommates thought I ordered these from a fancy BBQ spot down in Brooklyn. Game changer for my weekend cookouts, can’t wait to experiment with different wood flavors next time!