Loading…
-2
Why does nobody talk about soaking wood chunks in apple juice?
I tried soaking my hickory chunks in apple juice for 3 hours before a brisket cook last Sunday in Austin, and the smoke flavor came out way sweeter and more even than dry wood ever gave me. My buddies all said it was a waste of time, but the bark had this mild fruity kick that I couldn't stop eating. Has anyone else experimented with liquid soaks, or do you stick to dry wood every time?
1 comments
Log in to join the discussion
Log In1 Comment
murray.nathan1mo ago
Heard Franklin's guys say soaking just steams the wood first, so I stick to dry chunks myself.
2