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The evening I switched from hickory to pecan mid-brisket changed my whole cook
I was 5 hours into a 14-pound packer at my cousin's place in Austin and the smoke was getting bitter, so I swapped to pecan chunks out of desperation and the bark came out sweeter and cleaner than any hickory batch I'd done in 8 years, has anyone else found that changing woods partway through fixes a bad start?
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