Originally Posted by wjwheeler
I had never used red oak until August.Trigg delivered my Jambo in July and cooked here in a comp. He brought red oak from Texas and placed 3rd out of 61 teams. He gave me the wood that was left. I used it in a comp in Amelia Island and placed 5th out of 41.
I use peach or apple most of the time. IMO the flavor profile of the brisket was the most noticeable difference. We still had a 6th place brisket. I'm back with apple and peach. Red oak isn't easy to find in east TN.
Both times I saw Mr. Trigg's rig there were a couple of splits of post oak there.
Not saying anything except what I saw.
In a former life I was a wood tick. Lucky enough to still know a few that keep me in the good stuff.