Gas vs Charcoal vs Stick
For those of you who have cooked a brisket for example on all 3 or any two, I would like to know if there is any "significant" difference in the end result in the cooked meat? If one used the same wood the same method / approach would it be possible to differentiate which hunk of meat was cooked in which cooker. If so what notable tell-tale signs would associate the cooked meat with a particular cooker? Is there a texture difference, more or less bark for example?
For those of you who have cooked a brisket for example on all 3 or any two, I would like to know if there is any "significant" difference in the end result in the cooked meat? If one used the same wood the same method / approach would it be possible to differentiate which hunk of meat was cooked in which cooker. If so what notable tell-tale signs would associate the cooked meat with a particular cooker? Is there a texture difference, more or less bark for example?
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