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Heard a guy at the KCBS event say he only uses one wood type now
I was at the Kansas City BBQ Society event in Overland Park last weekend and got talking to a pitmaster from Texas. He said he stopped mixing woods like hickory and apple about two years ago and only uses post oak. Claims it gives a cleaner smoke flavor on his brisket. I always thought mixing was the way to go for more complex taste. Has anyone else tried sticking to just one type of wood for everything?
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wadepalmer9d ago
That Texas guy is onto something. I switched to only pecan wood for my pork butts about five years back after a batch with mixed cherry and hickory turned bitter. Using one wood gives you a consistent flavor profile you can really learn. It's easier to manage the smoke too, since different woods burn at different rates. For brisket, a clean post oak smoke makes sense, lets the beef and rub shine without a bunch of competing flavors.
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thomas_johnson359d ago
Ever try just mesquite for ribs?
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