Did switching from oak to hickory wood really change your brisket that much?

I used oak for years and thought my brisket was fine... then I tried hickory on a $70 packer last weekend and the smoke flavor was way stronger and sweeter. Anyone else notice a big difference between the two, or am I just imagining things?

2 comments

2 Comments

linda30529d ago

Never gave hickory much thought until now, but you changed my mind.

cooper.nathan29d ago

Read somewhere that hickory has a higher lignin content than oak, which is why it burns sweeter and gives off that almost bacon-like scent. @linda305, that shift in flavor was a total game changer for me once I really paid attention to how it layered on the meat. Oak is more neutral, lets the beef shine, but hickory adds that distinct sweetness you just dont get from most other woods.