The Texas BBQ Forum

Well I finally got my hands on some oak wood. I don't know what kind it is though. Its real light colored so I guess its not red oak. I know that its dry. Its supposed to be 2 year old splits and dry shed kept. I'm trying to think of what would be a cheap cook that I can try today. Ive got to go to town latter so I will be waiting for replays.

Two words............ nekkid fatty.

Or just a slab-o-bacon, and don't forget the brown sugar and pepper!

Pork butt--if it messes up a butt, it has really done something.

I had some poke chops already thawed out so I went with them. I really like the smell of the oak wood and can not wait to try a larger cut of meat with longer cook time.

I almost forgot the pictures.

Oak is all I use on my stick burner. It always has a consistent taste unlike other more "boutique" woods I have sampled before.

Could be post oak or white oak. I have white oak trees about every 8 steps over 2 and 1/4 acres. Lol

From what I have been told post oak is rare around here.

Justin, if you could snap a pic of a good section with BARK and post it then maybe we could help you identify it better. Congrats on the Score