First smoke with mesquite

I use mesquite sometimes, it's a very strong wood, but brisket can take it. I wouldn't use no more than 2 ounces or so..... Once I tried apple on brisket, I'll never go back to mesquite. The more mesquite you use the more bitter tasting your brisket will be.

When you start to smoke, just start off with your wood in and your meat in all at the same time.

What kind of smoker are you using??
dan

Bayside,

I'm using a CS 008.

Should I save the mesquite for something else? Is there something that really goes well with mesquite?

Steak. A nice big Porterhouse or T-Bone cooked over a charcoal grill with mesquite is the best steak I'll ever eat.

I suggest mixing a small amount of mesquite with more apple or cherry wood and using it for brisket or butts.

Stuart taught me to let the yellow smoke burn off your mesquite chunks,then cook shellfish and catfish.

Works well for us.

Bayside,

I'm using a CS 008.

Should I save the mesquite for something else? Is there something that really goes well with mesquite?

I agree with several posters. Be careful with the mesquite, it is strong. I cooked ribs in my model 50 with probably 4-6 oz and they were bitter. I love using the mesquite chunks in my Weber Kettle for all meats but that is not an airtight environment like the Cookshack. I have stopped using it in the CS. I am sticking to Hickory when I want strong flavor in the CS and apple, cherry or almond for lighter flavor.

I agree as well.

Mesquite is a strong wood and can be bitter. I think it would take less in a moist cooker as the air is not as dry, the smoke is not as quickly exhaled, because it doesnt jump right to the top. Allows the meat to baste in the smoke longer. Takes less wood to create the smoke intensity that you might find in a drier cooker.

I wouldnt be afraid to use it, but go light. You can always add more the next time if you find its not enough. I really like it on beef , tho I have used it on a variety of things. I think that the brisket is prob the best thing to use mesquite on as it pairs well with the beef. Think of texas. They are one of the BBQ kings and they have tons of mesquite in that state as do others.

I noticed from all of the replys related to this specific post come from places other than the Southwest. I can vouch for us in "Brisket Country" that most of our BBQ joints use Mesquite. It is my personal recommendation for brisket. And 6 OZ will be just fine with a full size brisket.

I'll add one more post here on the mesquite. The only thing I'll ever use mesquite on again is grilled meat. Mesquite burns hot. As stated above, it's ok (IMO) in/on an open environment. It is very easy to over do it, especially with chicken. Use it with caution, my opinion.

Well, Mesquite has a rap of being bitter and overpowering.

yup it is.

It's perfect for grilling, likes it hot.

But using it comes down to how you use it. Depending on your wood especially. If it smolders, it's bitter. But a lot of wood has that.

I'll usually say "give it a try" and let us know.

Don't use too much the first time, but same comment goes for any wood.

quote:

Originally posted by tony76248:
[qb]I can vouch for us in "Brisket Country" that most of our BBQ joints use Mesquite. It is my personal recommendation for brisket. And 6 OZ will be just fine with a full size brisket. [/qb]

I'm with Tony on this one. If the smoke box were bigger, I'd stuff even more mesquite in there when cooking briskets. No bitter flavor for this former Texan.

The brisket was great. It had a great smoky flavor. I wound up using about 3 ounces of mesquite and 4 ounces of hickory. I didn't really notice the difference from the mesquite.

Here are some more details:

I bought a 10 lbs Select (they didn't have choice) brisket from Sams.

I sprinkled it with cayenne and garlic powder. I then coated it pretty well with Obicue's Big Bull.

I let it rest in the fridge for about 24 hrs.

I put in the CS at 225 for about 14 hours.

I took it to 186F. I double foiled it and put it in the oven set at 170. I put it in the oven around 10:30. We ate around 3:30.

It was all very done. It was too done to slice cleanly. About half of my slices held together. The flat part was a bit dry. But the point was fatter and moister. I just mixed stuff from both.

Sounds like that 5 hrs cooking in foil, in the oven,probably overcooked it.

Yup, looks like a little too long, but that said, you need to have a starting point, and I think that Mad has one. Did you like the spice I recommended? Did everyone enjoy the meal?

BTW Dennis, thanks on the Mesquite front! I don't think bitter, I think Mesquite! That said, we like it that way here in the Brisket Belt!

I am from Arkansas went to college at OU and lived in Texas for 22 years now i q in New York. we use Mesquite for all of our cooking. We mix it with Hickory 2 parts Mesquite to 1 part Hickory. Our customers from Texas say we are just as good if not better than most places they have tried in Texas. The Mesquite works. We only use three pieces of wood each time we smoke.
David
www.marashomemade.com