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Went to a competition in Lockhart and saw a guy using oak instead of hickory on brisket
I always thought oak was too mild but the smoke ring on that thing was unreal and it tasted cleaner without that harsh bite, so now I'm thinking about switching up my wood for my next cook, has anyone else tried oak on a long smoke like that?
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amy6921mo ago
Totally agree oak is way cleaner for brisket. Less bitter aftertaste and that smoke ring still pops.
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sam_anderson1mo ago
Does anyone else find oak just makes the whole cook feel smoother?
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