So, does this explain why the post oak smoke "flavor" is so intense in the savory bark and deep into the brisket at Kreuz's, Smitty's and Black's?
To my taste buds, that is what distinguishes central texas brisket from any other I have tasted. The simple, primarily salt and pepper, rub lets the beef flavor come out, but the smoke does the talking.
Although I am not fond of funk or obfuscation, this is a great discussion.
Jim - Another transplanted Texan
Former KCBS CBJ
Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.
Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener.
Avatar is the original 1951 Weber Kettle