amy154•26d ago

I finally had a perfect brisket day last Sunday

Cooked a 15 pound prime packer on my offset smoker for 14 hours. Used post oak wood I split myself the night before. Hit 203 degrees internal temp exactly when I wanted to wrap it in butcher paper. The bend test was spot on and everyone at the cookout said it was the best I've ever made. What's your go-to wood for brisket when you want a consistent cook?

3 comments

3 Comments

piperwhite26d ago

Used to be a hickory guy but post oak changed my mind. You feel the same?

phoenix33126d ago

Man @piperwhite you totally nailed it! Hickory was my go-to for years but post oak just hits different. The smoke is way more subtle and doesn't overpower the meat as much. Last weekend I did a brisket with post oak and it came out perfect even the bark had this sweet, earthy flavor that hickory never quite gives you. Have you tried mixing post oak with a little pecan yet?

norag669d ago

Is post oak that much milder than hickory though? Last time I tried post oak on ribs it still had plenty of kick, maybe I'm just using too much wood. I usually stick to apple or cherry for chicken, gets real sweet without being overbearing.