Swapped from hickory to pecan for my last brisket cook and wow what a difference

I've been using hickory for years on all my briskets but decided to try pecan on a whim last Sunday. The smoke flavor came out way smoother and sweeter without that heavy bacon vibe hickory gives. My neighbor Dave who usually just grabs a plate to be polite actually asked for a second slice and said it was the best brisket I've made. Anyone else made the switch and noticed a big change like that?

2 comments

2 Comments

the_james1mo ago

Pecan is honestly a game changer for brisket. Tried it last summer after seeing a pitmaster talk about it and never looked back. Gets that nice mellow sweetness without overpowering the meat.

amygonzalez1mo ago

Oh man, pecan is where it's at! I remember the first time I tried it on brisket I was like why didn't someone tell me about this sooner. Funny enough I actually grabbed a bag by accident thinking it was hickory and just went with it. Best mistake I ever made in the kitchen honestly. Now I use it for pretty much everything from ribs to chicken thighs and it just works. Have you tried mixing it with a little cherry wood for pork shoulder? That combo really brings out the sweet notes.