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Can we talk about using too much wood on a brisket?
I spent two years layering huge chunks of hickory on every smoke, thinking more smoke meant more flavor. Then a buddy from Lockhart tasted my brisket and said it tasted like I was chewing on an ashtray. Are you a heavy wood guy or do you keep it light with just a few chunks?
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lucashart1h ago
...and honestly, I think a lot of folks are just trying to compensate for not knowing what they're doing. You really only need two or three fist sized chunks for a whole packer brisket, maybe four if you're using something mild like apple or cherry. I used to be a heavy wood guy too, but after a few years I realized the meat itself has enough flavor if you just let the fire do its thing and the wood is more of a background note. Keep it simple, your brisket will taste like brisket not like you're licking a campfire.
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