Swapped pecan for hickory on a brisket last week and won't go back

I did a side by side with two 12 pound briskets from the same steer, one smoked with straight hickory and one with pecan from a guy outside Seguin. The pecan gave a milder, sweeter smoke that let the beef taste come through without that heavy bacon flavor hickory can leave. Has anyone else tried swapping woods on a long cook and seen a clear winner?

3 comments

3 Comments

leo6127d ago

That 12 pound side by side sounds like a proper test. It always seems like whatever we grew up with gets defaulted as "the way" until we actually try the alternative and realize there's a whole other flavor world out there. Reminds me of how people swear by one brand of ketchup their whole life until they accidentally grab the store brand and realize it's fine too.

taylor6687d ago

Yeah I was totally that person, had my brand locked in for years and wouldn't budge. Then I tried the cheaper option on a bet and honestly couldn't tell the difference, kind of embarrassing how long I held out for no reason.

verar217d ago

Is it really brand loyalty or just not wanting to admit you wasted money for years? I did the same thing with pasta sauce, swore up and down Prego was the ONLY one that tasted right. Then my girlfriend bought the store brand and I ate a whole bowl before realizing she didn't even tell me she switched. Now I grab whatever's on sale and honestly some of the cheap stuff has way MORE flavor because they don't water it down with sugar. It's like a whole secret world opens up once you stop being stubborn about it.