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Talked to a guy at the Memphis in May contest and he flipped my whole view on wood
Honestly, I always thought fruit woods like apple were just for show and didn't add real flavor. This guy from Texas, who's been cooking for 20 years, told me he uses a 50/50 split of post oak and apple wood for his brisket. He said the apple gives a sweet smell that gets into the bark without making it taste like candy. I tried his method on a pork shoulder last weekend and the bark was way better, with a smell my wife said was 'like a good bakery'. Has anyone else mixed a fruit wood with their main smoke wood and gotten a result that surprised you?
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claire9922mo ago
That "good bakery" smell is exactly why I always mix a little cherry with my hickory now.
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angela_knight2mo ago
My uncle in Tennessee taught me that trick years ago. He uses about one part cherry to three parts hickory for his ribs. It gives that sweet, bready smell without being too fruity. I tried it on a pork shoulder last weekend and the neighbors actually came over to ask what I was cooking. That mix just makes the whole yard smell incredible. It's the only way I smoke poultry now too.
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