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My uncle swore by a $20 bag of hickory chunks for his brisket, and I finally get it.
He said cheap wood makes cheap smoke, and after my third dry brisket with grocery store chips, I switched. Anyone else have a simple piece of advice that just clicked?
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mila_brown108d ago
Ever think about where you store your wood? I left a bag in my damp garage once and the smoke tasted sour. Good wood goes bad if you don't keep it dry.
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