oak conditioning in the bottle

Not sure if others have tried this; if so, feedback please!

We had a little extra - one gallon - from the 15 gallon batch of rye porter I made at the homebrew club last month (I overestimated my boil volume). After primary, I brought this home and put it on some dark oak cubes to secondary, but then thought why not just bottle and add a cube to each?

So, that is what I did, bottled and dropped a single oak cube into each bottle, kind of like the worm in the tequila.

Did I stumble on something wonderful, or something stupid?

It depends on how fast you drink it, and how much oak flavor you like. Beer can soak up a huge unpleasant oak flavor if left for too long.