phoenix_burns28•1mo ago

Update: My local pitmaster's shift to oak for beef has me rethinking my wood choice

I tried it on my last cook and the deeper smoke flavor was a game changer.

5 comments

5 Comments

oliver8551mo agoMost Upvoted

Cherry wood's sweet smoke can cut through brisket fat pretty well too.

holly_grant1mo ago

Switching to oak completely upgraded my brisket game, that steady smoke is magic.

blake_anderson1mo ago

Totally get that. Oak gives you a longer, steadier burn than something like hickory, which can be a bit sharp sometimes. It just wraps the beef in that deeper smoke flavor without getting bitter. I switched a while back and haven't looked at my fruitwood the same way for brisket since.

noahsanchez1mo ago

But what if hickory's sharp bite actually helps the bark stand out more, @blake_anderson? That kick can cut through the fat better than oak's steady smoke. Sometimes oak just doesn't bring enough flavor to really shine.

brooket431mo ago

Oak really is the best for brisket. Made the switch last year and never going back.