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Compared apple wood to hickory on my last brisket and it was night and day
I usually use hickory for everything but figured I'd try apple wood on a $80 brisket last weekend in Austin. The smoke flavor was way milder and the bark didn't set right even after 12 hours of cooking. Has anyone else had better luck with a specific wood for brisket over others?
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fiona50229d ago
Started mixing apple with hickory about half and half last summer and that gave me a nice balance of smoke without overpowering the meat. The bark still set firm and dark but the flavor was way more rounded than straight hickory. Worked great on a wagyu brisket I did for a family gathering so your mileage may vary depending on the cut.
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