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Spent 2 years using the wrong wood for brisket and never knew
I've been smoking brisket for about 2 years now in my backyard here in Kansas City. Always used hickory because that's what my dad used and I thought that was the only way. Last week I ran out and grabbed some post oak from a local supplier on a whim. First bite of that brisket practically slapped me in the face with how much better the flavor was. Has anyone else had that moment where you realized you've been doing something basic wrong the whole time?
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felixward2d ago
Post oak is actually the traditional Texas wood from way back.
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margaretf401d ago
Oh heck yeah, @felixward you're totally right on this one! I've been smoking for years and post oak just hits different, it gives that real clean heat that mesquite can't even touch. Doing brisket with it changed everything for me, the smoke flavor is way more mellow and steady. So many folks jump on the hickory or pecan train but they're missing out on the OG Texas wood. Post oak is where it's at for sure, no question.
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