A Texas tradition when it comes to brisket. Post oak is a softer, milder taste that is has sweet notes and wont over whelm your taste buds. Post oak will leave you with more flavor of the meat and less of the smoke. The smoke from post oak will go great with any cut of beef and wont over power its flavor. If cooking steaks post oak is a great choice for it burns at a high temperature. With brisket its a milder, sweeter smoke and will slowly build its flavor over the fourteen to eighteen hour cook. Try some post oak on your next brisket and be pleasantly surprised with its flavor.
