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Question about going all wood versus charcoal for a competition brisket
I had to pick between running my offset smoker with just oak logs or mixing in a charcoal base for a brisket at the Springfield fair last month. Everyone in my crew said charcoal was more steady and easier to manage overnight. I went all wood, just oak splits, because I wanted that pure smoke flavor you can't get from briquettes. Let me tell you, it was a fight. I was up every hour and a half feeding the fire, and the temp swings were wild, like a 50 degree drop at 3 AM. The bark came out incredible, super dark and peppery, but the flat got a little dry. I got a decent score, but not a ribbon. Was that extra flavor worth the lost sleep and the risk? For a backyard cook, sure, but for a timed turn-in, maybe not. Has anyone else won with a 100% wood fire on a tight schedule, or is that just asking for trouble?
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coleman.jamie5mo ago
Honestly, it's just barbecue, not a space launch. If you're losing sleep and missing turn-ins for a slightly different flavor, maybe dial it back. A good cook with charcoal still beats a stressed-out perfect one that nobody gets to try.
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tara156mo ago
My buddy Jake tried the all wood thing at the Rockridge rib fest last year. He was running on maybe two hours of sleep total, fighting his fire all night with hickory splits. The flavor on his ribs was honestly the best I've ever had from him, super clean smoke. But he missed his turn in window by twenty minutes because a temp crash set him back. Judges never even tasted it. He still says the flavor was worth it, but watching his box get turned away was rough. Sometimes the pure way costs you more than just sleep.
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