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Swapped apple wood for pecan on my last brisket cook and it was a game changer

I usually use apple wood for pork but tried pecan for a brisket last Sunday in Austin. The bark came out way darker and had this nutty sweet flavor that apple just never gave me on beef. Has anyone else noticed a big difference switching wood types for different meats?

2 comments

2 Comments

faitha405d ago

Burned my brisket bad enough last time I thought I'd invented charcoal.

sanchez.mary4d ago

Swapped over to pecan myself a few months back and honestly I used to think wood type barely mattered. Always figured smoke is smoke and you just keep the temp right. But that first brisket with pecan totally changed my mind, the flavor is deeper and almost buttery compared to apple. Apple is great for pork but on beef it just doesn't have that richness. Now I'm buying pecan in bulk and trying it on ribs next weekend.