Why does nobody talk about bitter smoke from green wood?

I was getting harsh flavors, so I tried seasoned oak instead... how do you pick your wood?

3 comments

3 Comments

My first smoke session I grabbed green applewood from a recent prune, big mistake. That bitter taste haunted my brisket for days, lol. Now I only use wood that's been seasoned for at least a year, and I snap a piece to hear a clean crack. If it bends or smells sour, it's straight into the kindling pile.

derek781mo ago

Ever try a small batch with green wood on purpose? I get a sharper flavor that cuts through fatty meats sometimes.

chen.james2mo ago

Listen to the wood before you trust it, man. That clean snap Matthew mentioned is the universal sign for "I am ready for brisket." If it just gives a sad bend and weeps some weird sap, it's basically whispering "I will ruin your weekend." My neighbor once used wood that smelled like a wet basement and we had to order pizza.