Tried pecan wood instead of hickory on a brisket last weekend

I always use hickory for brisket, but after seeing a Myron Mixon video where he talked up pecan, I gave it a shot on a 14-pound prime packer from Costco. The smoke flavor was way milder and sweeter, almost like a mix of oak and fruit wood, and the bark came out super dark but not bitter. Has anyone else switched to pecan for beef and found it works better than hickory for long cooks?

2 comments

2 Comments

lindag331d agoMost Upvoted

Is it really that serious, though? I mean, you're still getting smoke on a brisket, so how big a difference can a wood make. Seems like folks overthink the whole thing when any hardwood will give you a decent cook.

jennifer8331d ago

Totally feel you on this one. I had the exact same moment of doubt after using hickory for years, then tried pecan on a brisket last fall and it blew my mind. The bark came out almost glassy smooth and dark, but the flavor was so gentle and sweet I couldn't believe it was beef. I actually had to double check I didn't accidentally grab the wrong wood. It's become my go to now for any long cook where I want that deep color without the sharpness.