Woods for smoking meat

There are a wide variety of woods that are used to smoke meat. On the milder smoke side you have fruit woods, such as apple, cherry, peach. These woods usually have a slight sweetness to them but are subtle enough to use fish or poultry. On the strong heaviest wood you have mesquite. It is best used in combination with other flavors, and for limited amounts of time.

Here at The BBQ Shop we use a middle of the road wood, Post Oak. They are best with pork and strong enough to use on beef.

We get our Post Oak wood from Oklahoma and have had a lot of success with it. We love the really rich, dark, mahogany color it gives to the meats we smoke.

More about Post Oak, it is a Texas tradition when it comes to smoking brisket. Post oak has a softer, milder smoke with a slight sweetness that wont over whelm your taste buds. Post oak will leave you with more flavor of the meat and less of the smoke. We like post oak because the smoke flavor goes great with any cut of beef and doesn’t over power its flavor. You can cook steaks with it because it burns at a high temperature. But it is milder and sweeter that can build flavor over 14-18 hours of cooking g a brisket. Try some post oak on your next brisket and you will be pleasantly surprised with its flavor. Or heck, just come visit us at The BBQ Shop in Farwell!