TIL the right wood mix can cut your cook time by 45 minutes

I was messing around with my offset smoker last weekend and tried a 70/30 blend of oak and pecan instead of my usual straight hickory. Honestly, I read about it in a Franklin BBQ forum thread from 2019 where some old pitmaster swore by lighter woods for better heat transfer. Ngl, I was skeptical, but the brisket hit 203 degrees almost 45 minutes faster than my normal 12 hour run. The bark came out darker too, which I didn't expect since pecan burns cleaner. Has anyone else messed with wood ratios to speed up a cook without drying out the meat?

0 comments

0 Comments

No comments yet

Be the first to share your thoughts on this discussion.