I’ve been using barrel staves lately for brisket,
The first were scotch whisky pieces from a member in Scotland, the last was a batch of bourbon/Merlot pieces from ”Fruita wood“ to be honest, they were both equally amazing from a flavor perspective, very different but equally delicious. I’ll use the rest of the bourbon stock for the SRF brisket in a few weeks.
Next week, cherry under a big butt!