Switched from apple wood to pecan for brisket and never looking back

Used apple wood for like 3 years straight on my briskets cause thats what my buddy told me to start with. Last summer I ran out mid-cook and grabbed some pecan from my neighbor's pile. The bark came out way darker and the flavor had this nutty sweetness that just worked better with the beef fat. My family noticed the difference before I even said anything. Anyone else find a wood switch that totally changed their cook?

3 comments

3 Comments

lilyp371mo ago

Pecan's the real deal, switched from oak myself last year.

the_lee1mo ago

Just watch for pecan blight in the first year, caught mine early and had no issues since.

knight.felix1mo ago

My buddy Mike planted three pecan trees two years ago and lost two of them to blight because he didn't catch it early enough. He said the leaves just started curling up and looking sad, and by the time he figured out what it was, it had spread too far. Now he's always telling people to check their trees every couple weeks that first year.