post oak, close alternative.

[fxsales1959]

meat guy cut me a couple of measly points and i want to do burnt ends for superbowl. down here in Miami there isn't any post oak. we also don't have academy sports. so what's a decent sub for post
oak chunks to add to my gravity 560? thanks
gra vity 560?

 

[Ringer]

meat guy cut me a couple of measly points and i want to do burnt ends for superbowl. down here in Miami there isn't any post oak. we also don't have academy sports. so what's a decent sub for post
oak chunks to add to my gravity 560? thanks
graView attachment 525187vity 560?

I really like red oak or mesquite on my briskets.

If you have a buckees gas station around they usually have the b and b post oak and mesquite in bags.

 

[912smoker]

I've never tried mesquite but do use hickory a good bit.
Any Ace Hardware stores nearby ? They usually keep a good selection in stock

Keith

 

[bauchjw]

I love mesquite. I would not say it's a "close" alternative, but it's an alternative.

 

[indaswamp]

Use live oak. It is a white oak.... great smoke. That is what I use for my briskets. You should be able to find live oak everywhere in south florida.

 

[jcam222]

Any oak is a suitable replacement for post oak. Mesquite is definitely a much stronger and far different flavor. Not saying good or bad, just different. I like to toss a little cherry in with the oak for color

 

[bauchjw]

Any oak is a suitable replacement for post oak. Mesquite is definitely a much stronger and far different flavor. Not saying good or bad, just different. I like to toss a little cherry in with the oak for color

Haha, definitely a different flavor. I just like it a lot!

 

[fxsales1959]

thanks all,
I think by the time i get through the pan/sauce stage, my hickory apple blend will barely be noticable. it does give me a reason to tho' a little cherry in there.

 

[912smoker]

thanks all,
I think by the time i get through the pan/sauce stage, my hickory apple blend will barely be noticable. it does give me a reason to tho' a little cherry in there.

Just add more hickory in the charcoal mix. And
start out with smaller pieces in the ash bin to hit it early.

Keith

 

[fxsales1959]

thanks guys,
if i weer doing a packer or flat for slicing I'd get whippy on this one, but since the ends are going to be swimming in goodness eventually, I might just throw some chips in the ash basket of the 560 to add to the profile. maybe cherry just for S&G since i 've never used it.

 

[BaxtersBBQ]

Id use pecan for beef. Or oak lump charcoal with some hickory added in.