Had to pick between apple and pecan wood for brisket last weekend

Honestly, I always used hickory for brisket but ran out and only had apple and pecan on hand. I went with pecan after a buddy said it's like hickory's sweeter cousin. The bark came out darker than usual with a nuttier taste, and my family actually said it was the best brisket I've made. Has anyone else tried mixing fruit woods with nut woods for pork shoulder?

3 comments

3 Comments

the_alice1mo ago

Your family said it was the best brisket you've made" wait, really? That's wild, I've never heard anyone say pecan tops hickory for brisket.

violaramirez1mo ago

Wait, @the_alice are you seriously team hickory over pecan for brisket? Pecan gives you that deep bark and a smoother sweetness that's hard to beat. I've been doing 50/50 apple and pecan on pork shoulders and it's ruined plain hickory for me.

jenny471mo ago

Three racks into pecan and now my family won't let me touch hickory again, @the_alice straight up said they'd stage an intervention if I switch back.