Hinton Locals, I want to talk to you about wood.
Brisket smokes for a long time, which means it needs a subtle smoke. Aaron Franklin, who I have definitely mentioned before, tells us a couple of things; that post oak is what he considers best for his brisket, and that fruit or hardwoods are the best for brisket. But an important factor in the way we do bbq at Big Bird is less about shipping in the best, and much more about highlighting the best of our backyard, showing fresh regional choices.
So, with a rich timber history in our community of Hinton, I’m hoping you can help me; what are our regions hard woods? what are in abundance near Hinton? any interesting features or odours i should know about?
Your expertise is appreciated!
Big Bird BBQ 