Stopped by a little BBQ joint in Lockhart Texas and noticed something wild

I was driving through Lockhart last weekend and popped into this tiny place called Kreuz Market. The pitmaster there told me they only use post oak wood and nothing else for smoking. He said it gives the meat a cleaner flavor compared to mesquite which can get bitter. I asked how long he'd been doing it that way and he said 40 years. Has anyone else noticed a big difference between wood types when you're at different BBQ spots?

3 comments

3 Comments

matthew37113d ago

That pitmaster saying he's been using post oak for 40 years really stuck with me. My buddy from Austin told me he went to this place in Lockhart and ordered brisket that tasted like it had been cooked over campfire smoke, real bitter. He asked what wood they used and the guy said it was mesquite mixed with some hickory. My friend said he could barely finish his plate because the bitterness was so strong. So yeah, I think that post oak purist might have a point about getting a cleaner taste.

paige_robinson2413d ago

My granddad used to say you could smoke a shoe over mesquite and it'd come out tasting like a campfire... @matthew371 I think your buddy dodged a bill there.

miller.thomas13d ago

Tried mesquite once when I was starting out and it RUINED a whole brisket flat I was proud of. Switched to post oak after that and never looked back because the smoke flavor is way more mellow and lets the meat actually taste like beef. That purist knows what he's talking about for sure.