Texas Post Oak Wood Chunks
Texas Post Oak is a classic smoking wood favored for Beef Brisket. It is in the White Oak family, and shares it's traits. Typically milder than Hickory, but stronger than most fruit woods, this falls in the middle of the spectrum for strength and flavors. It also produces a lovely color in most smoked foods, especially Beef and big game. This is the wood recommended by Franklin BBQ for Beef Brisket when used in a very dry state to help avoid over-smoking.
Part of our PitMaster Premium line, this product has been naturally seasoned and has a higher moisture content than kiln-dried wood. This product is mostly comprised of pieces of rounds and will include bark. Some insect damage may be present, but is less typical. Please see product pictures for examples.
We highly recommend you open your package/s immediately after receipt to allow the wood to breathe and avoid damaging the contents. Pitmaster Premium products have intentionally higher moisture content for premium performance when used in BBQ that can lead to product damage in an enclosed environment. We are not liable for product damage after receipt. Use your hardwood responsibly!
Pork - Ribs, Shoulder, Bacon, Chops, Steaks
Beef - Brisket, Ribs, Steaks, Roasts
Lamb - Pick your favorite cut
Poultry - Chicken, Turkey, Game Birds
Fish and Seafood - Most (go light on whitefish)
Sausage - Bratwurst, Breakfast Links, Italian, and many more!
Cheese - Pick your favorite and run Cold!
Veggies - Mushrooms, Peppers and many more!