Question about using pecan wood for a brisket in Dallas

I smoked a 14-pound brisket with pecan wood last weekend, expecting a mild, sweet flavor like everyone says. Instead, it came out with a really strong, almost bitter taste that overpowered the meat. I learned that pecan can burn hotter and faster than oak if you're not careful with the airflow. Has anyone else in a dry climate like Texas had this happen, and what's your go-to wood for brisket here?

3 comments

3 Comments

paul_taylor2110d ago

The real trick is mixing your woods. I did a brisket in Fort Worth last month using a base of post oak splits but threw in one small chunk of pecan for the last three hours. That gave just a hint of that sweet nutty flavor without letting it take over. Honestly, using pecan alone, especially in our dry heat, is asking for trouble because it just burns too hot and fast. Try a 4-to-1 oak to pecan ratio next time.

thomas_torres10d ago

Totally get that bitter pecan surprise, it's the worst. Paul_Taylor21's mix idea is smart, but how do you actually control the burn rate in our dry air? Do you soak your pecan chunks first, or just rely on really small pieces and tight airflow?

seth_singh2010d ago

Man, I gotta disagree with the whole "pecan burns too hot" thing. I've used nothing but pecan for years here in Austin and never had a bitter brisket. That bitter taste sounds like dirty smoke from not letting your fire get clean and hot enough before you put the meat on. Maybe your airflow was too tight and choked the fire? What temp were you running your smoke at?