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Watched a pitmaster go from good to great in one competition season
His brisket bark went from just dark to that perfect pebbly texture with deep color. He told me the switch was moving his wood from oak to post oak and managing his fire for a steadier 250 degrees. Anyone know other wood changes that make that big a difference?
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ruby_anderson7mo ago
My uncle swears his ribs only got good when he stopped using hickory and tried cherry wood for a lighter smoke. It's funny how a small change in your basic materials can unlock a whole new level, like @the_ivan pointed out with the oak switch. You see it everywhere, like when a baker finds the exact right flour or a painter tries a new brush. Why do we stick with the same stuff for years before trying the simple swap right in front of us?
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the_ivan7mo ago
Wait, post oak is a type of oak though. So he switched from one oak to another. Bigger change might be going from oak to something like pecan or hickory.
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maxmurphy6mo ago
Yeah, the_ivan has a point about it still being oak. But even that small switch can mess with your head, right? I used the same brand of charcoal for years because it worked fine. Grabbed a different bag on a whim last summer and the whole cook just felt different, better heat control. Makes you wonder what else we're missing by just sticking with the "good enough" thing.
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