The before and after on my brisket after switching post oak

I was using hickory for years and my brisket always had this bitter edge. Switched to post oak about 6 months ago and the difference is night and day, the smoke flavor is way cleaner and sweet. Anyone else notice a big change like this swapping wood types?

2 comments

2 Comments

the_holly29d ago

lol I made the same switch about a year ago and felt like an idiot for not doing it sooner. My first brisket on post oak actually came out so mild I thought I messed something up, went back to hickory for a rack of ribs just to compare and suddenly that sharp bitter taste hit me right in the face. Now I keep a stash of post oak splits in my shed and my neighbors probably think I'm hoarding firewood for the apocalypse but whatever, the brisket is worth it.

the_nathan29d ago

Tried pecan a few years back and it pulled the same trick. Smoother finish with less of that heavy ash taste.