My neighbor's 2 word critique about my brisket bark finally clicked

I've been chasing that perfect dark bark for like 5 years, always adding more pepper or paprika, checking temps every 30 minutes. Last Saturday at a cookout in Tulsa, my neighbor Frank took one bite of my brisket flat and said 'too sweet.' I was floored since I barely used any sugar in my rub, but then I realized my wood choice was the problem, I had been using mostly cherry and apple chunks which add that sugary flavor. Swapped to straight oak and a little mesquite on my next cook, 6 hours at 275 before wrapping, and the bark came out nearly black with a clean smoky bite. Now I question my fuel source before I touch my spice blend, has anyone else had a wood selection totally mask their intended flavor profile?

2 comments

2 Comments

fisher.thomas1d ago

Pre heat your wood chips in a dry pan for 10 minutes before adding. That kills the sweet notes and lets the oak shine through. Saved me a whole bag of cherry when I figured this out.

david7033d ago

Man, "wood choice was the problem" hit me right in the gut. I did the same thing with hickory a few years back, thought my rub was way too salty until I realized the wood was doing all the heavy lifting. Swapped to straight post oak and it was like a whole new cook. Now I taste the wood before I even season the meat, just a small chip on the grill.