Rusty Breaux
TVWBB Fan
I am smoking brisket in a small competition in September and have been working to get my smoking skills up to par.
I am pretty happy w/ everything and now just making final decisions on meat, wood, temp.. etc. Well I have been using a combo of Pecan/Hickory, but found myself in Luling TX and stood in the 2 hour line at City Market BBQ. Since that day i have been HAUNTED by the smoke on the brisket. So iv been on the hunt for Post Oak for the past couple of weeks and have been coming up empty on my search.
Today I stop at a local grocery store that has some bagged wood from time by the front doors. Low and behold among the hickory, pecan and piles of mesquite a stack of bags of Post Oak!! WOOHOO... I have 10 lbs of Post Oak behind my truck and now I am probably going to be lighting the WSM next weekend to see what kinda flavor i get out of this wood.
Just thought id share.
rb
I am pretty happy w/ everything and now just making final decisions on meat, wood, temp.. etc. Well I have been using a combo of Pecan/Hickory, but found myself in Luling TX and stood in the 2 hour line at City Market BBQ. Since that day i have been HAUNTED by the smoke on the brisket. So iv been on the hunt for Post Oak for the past couple of weeks and have been coming up empty on my search.
Today I stop at a local grocery store that has some bagged wood from time by the front doors. Low and behold among the hickory, pecan and piles of mesquite a stack of bags of Post Oak!! WOOHOO... I have 10 lbs of Post Oak behind my truck and now I am probably going to be lighting the WSM next weekend to see what kinda flavor i get out of this wood.
Just thought id share.
rb