Oak Smoked Black Pepper

About: Our Oak Smoked Black Pepper is smoked over Texas Post Oak wood for 48 to 72 hrs. Post Oak is milder than Hickory but stronger than most fruitwoods. Bring that natural, wood-smoked essence to your grilled steaks, brisket, and roasts. This raw essentials pepper is the perfect addition to any meat lover's spice cabinet.

Taste and Aroma: Pungent, biting flavor.

Uses: Rubs for brisket and steak, added to spice blends for homemade sausage.

Recipes: Bobby Flay's Pulled Pork with Black Pepper Vinegar 

Ingredients: Black Pepper and Natural Pit Smoke Essence.

Net Wt: 9 oz (256g)