Switched from apple wood to hickory for brisket and man was I wrong before

I used to swear by apple wood for everything, thought hickory was too harsh. Then I watched a video from that pitmaster at Franklin BBQ in Austin where he said hickory gives brisket that deep red smoke ring. Tried it on my last cook with a 12 pound prime packer and the flavor was just way more balanced than I expected. Anyone else have a wood they wrote off for years and then changed their mind about?

2 comments

2 Comments

black.joel16d agoMost Upvoted

Maybe the real secret is mixing the two together...

paul34616d ago

Funny enough, I did the exact same switch last summer and felt like an idiot for not trying it sooner. Mixing them is good too but straight hickory on the flat changed everything for me.

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