Journal

Notes from the shop

How things are made, why we make the choices we make, and what we're working on.

Why we smoke over post oak

Central Texas barbecue is smoked over post oak because post oak is what grows here. It's a mild, dense hardwood that burns slow and clean, with a smoke that's sweeter than hickory and less sharp than mesquite. Brisket and post oak have been together for a century.

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