By Bill Ohaire | Published: April 2026 | Last Updated: April 2026
Quick Answer
Smoke brisket with red gum wood at 120-135°C (250-275°F) for 10-14 hours (for a full packer). Internal temp: 93-96°C (200-205°F). Red Gum adds a sweet, aromatic, with eucalyptus undertones flavour.
Why Red Gum Wood for Brisket?
Red Gum is a medium-strong-intensity smoking wood with a sweet, aromatic, with eucalyptus undertones flavour profile. Classic Australian BBQ wood — River Red Gum (Eucalyptus camaldulensis).
Red Gum is an excellent match for brisket. The most popular BBQ wood in Australia for good reason. Sweet smoke with a unique eucalyptus character. Burns long and steady. Source from a reputable firewood supplier.
Flavour
Sweet, aromatic, with eucalyptus undertones
Smoker Temp
120-135°C (250-275°F)
Smoke Time
10-14 hours (for a full packer)
Internal Temp
93-96°C (200-205°F)
How to Smoke Brisket with Red Gum
- Prep the brisket: Trim fat cap to 5-6mm. Season with coarse salt and black pepper (50/50 dalmatian rub).
- Set up your smoker: Preheat to 120-135°C (250-275°F). Add red gum wood chunks (not chips — chunks burn slower and produce cleaner smoke). Use 2-3 fist-sized chunks to start.
- Smoke: Place the brisket on the grate, fat side up. Maintain a steady temperature throughout the cook.
- Monitor: Use a leave-in probe thermometer. Expect the stall around 70-77°C (160-170°F) — this is normal.
- Target temp: Cook until the internal temperature reaches 93-96°C (200-205°F).
- Rest: Rest for 1-2 hours (wrapped, in an esky) before slicing or serving.
The king of BBQ. Low and slow is non-negotiable. The stall at 70-77°C (160-170°F) can last hours — wrap in butcher paper or foil to push through. Rest is as important as the cook.
Red Gum Wood — Flavour Profile
| Characteristic | Detail |
|---|
| Flavour | Sweet, aromatic, with eucalyptus undertones |
| Intensity | Medium-Strong |
| Best For | All meats — the Australian all-rounder |
| Origin | Classic Australian BBQ wood — River Red Gum (Eucalyptus camaldulensis) |
Wood Pairing Tips
Red Gum sits in the middle of the intensity spectrum — strong enough to impart flavour but not so aggressive it overwhelms. A great standalone choice for brisket.
Pro tip: Always use seasoned (dried) wood, never green. Green wood produces bitter, acrid smoke. Chunks over chips for a cleaner, longer burn. And remember — thin, blue smoke is the goal. Thick white smoke means your fire needs more oxygen.
Try Our BBQ Cook Time Calculator
Get precise cooking times for any meat, cut, and method. Never over-cook or under-cook your BBQ again.
Open Calculator
Frequently Asked Questions
Is red gum good for smoking brisket?
Yes, red gum is an excellent choice for brisket. Red Gum provides a sweet, aromatic, with eucalyptus undertones flavour at medium-strong intensity.
How long to smoke brisket with red gum wood?
Smoke brisket with red gum at 120-135°C (250-275°F) for 10-14 hours (for a full packer). The wood choice doesn't change the cooking time — focus on the internal temperature reaching 93-96°C (200-205°F).
What temperature to smoke brisket with red gum?
Smoke brisket at 120-135°C (250-275°F) regardless of wood type. Red Gum burns steadily — use 2-3 fist-sized chunks to start.
Related BBQ Guides
Sources & References
1
Weber Grill Skills
Australia's most popular grill brand — guides for every cut and cooking method.
Manufacturer
2
AmazingRibs.com
The science of BBQ — temperature guides, techniques, and recipes backed by food science.
Reference
