Watching a pitmaster use wet wood chunks on a brisket at a cookoff in Memphis last month

I saw this guy at the Memphis in May competition soaking his hickory chunks in water before adding them to the fire, and his smoke turned white and bitter. That creosote taste ruined a 14 hour cook that could have been amazing. Have you ever had to explain to someone why dry wood makes cleaner smoke?

2 comments

2 Comments

sagelane16d ago

Did you taste the brisket though?

corad8416d ago

Can't stand when folks use wet wood like that. It just makes dirty, bitter smoke that ruins the meat. Dry wood gives you that thin blue smoke every time. Why would you risk a brisket like that?