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Just realized I've been using the wrong wood for brisket after talking to an old pitmaster in Lockhart
He told me post oak is all you really need for beef, and I've been wasting money on fancy fruit woods for years... has anyone else had that moment where a simple change changed everything?
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lilya761d ago
Post oak is all you really need" - that's exactly what my grandpa used to say, but he'd only use wood from trees that were struck by lightning, said it added 'character.' I switched to plain oak after that and honestly can't tell the difference.
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thomas_torres1d ago
My uncle swore by mesquite from a specific arroyo out west, but I tried it once and felt like I was eating a campfire made of dirt. @wren638 probably has the right idea just grabbing whatever splits look decent at the hardware store.
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Lightning struck wood? That's some next level BBQ superstition right there. I'd be more worried about the bugs and rot than any mystical flavor boost.
Post oak works fine for brisket, but people act like using anything else is a crime. I threw some pecan on a cook last week and nobody at the table complained or asked for their money back. It's just smoke.
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