Where to find oak wood in NJ for brisket smoke

Darby_Crenshaw

77bronco said:

Any difference between red oak and white oak for smoking. Is one preferred over the other. I've seen recipes for brisket that call for "post oak". What is post oak (red or white)?

red oak smells kinda bad frankly when fresh cut.  but for smoking, when dry, i have used it and it was fine.  good i mean. i probably used it when relatively fresh too, but the sizes (chips, chunks) were small enough that they were surface dried pretty well fairly soon after cutting.

white oak is cleaner smelling out of the gate, fresh, but i would be lying if i said i had a preference when smoking.

i use dead fall stuff, branches, twigs.  all good.

jtcBoynton

77bronco said:

Any difference between red oak and white oak for smoking. Is one preferred over the other. I've seen recipes for brisket that call for "post oak". What is post oak (red or white)?

Neither. Post oak is post oak.  Red and white oaks are common and well know in the eastern part of the US.  Post oak is more common in the south central portions (like Texas - home of brisket which is why you often see post oak listed in brisket recipes).  

Eggaroo

77bronco said:

Any difference between red oak and white oak for smoking. Is one preferred over the other. I've seen recipes for brisket that call for "post oak". What is post oak (red or white)?

Per http://www.wood-database.com

I had to look this up myself because I have some chunks of pin oak from my yard and I was curious as to what it was. I've used it for chuckies with good results.