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Pitmasters at the fair used a trick with wood chunks that blew my mind
I was checking out the BBQ competition last Saturday and noticed something wild. One team soaked their oak chunks in apple juice before tossing them in the fire. The smell was UNREAL, like sweet smoke all around. I tried it yesterday with my ribs, and the flavor was so much better. Has anyone else messed with soaking wood like that? I want to know if it works with other juices or just apple. Share your ideas if you've done something similar.
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faithbrown2d ago
At the Kansas City contest, they soaked hickory in cider once. It made a sweet smell, but the judges didn't score it higher. Do you really taste the juice, or just the wood?
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barbara_green2d ago
Last year I soaked cherry wood in peach tea for a brisket. My family said it tasted like a sweet mistake, so your mileage may vary with other juices. In my experience, apple juice is the safe bet.
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