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Figuring out the right wood for my brisket took me almost a full year of trial and error.
I kept getting a bitter taste with hickory until I switched to post oak and let it season for 8 months, so what's your go-to wood for a long smoke?
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thomas.mark3mo ago
Post oak is my go-to for brisket because it gives a clean smoke flavor without getting bitter. A mix of oak and a little cherry also works well for a touch of sweetness. Just make sure your wood is properly seasoned.
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paige_martin2mo ago
Yeah, the "properly seasoned" part is what got me too.
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gavinhunt3mo ago
My last brisket I used about 80% post oak splits and 20% cherry chunks, and it came out perfect. Honestly, that post oak smoke is just so reliable, it never overpowers the meat. I learned the hard way about using wood that wasn't fully seasoned, ended up with a bitter taste that ruined the whole cook. Tbh, sticking with good post oak is the best way to get that classic Texas-style bark and flavor.
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