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I noticed many on the forum don't like mesquite wood. I used some on some ribs that turned out way to smokey, so I too gave up on mesquite. Coming from Texas,(now in Arizona). I kind of missed the flavor of mesquite. It seems a lot of BBQ in Texas is done with mesquite. Any way I did a Tri Tip yesterday and used just a very small amount of mesquite, about 4-5 small 1"X 1/2" and very thin chips. I turned out really good. I'm thinking that maybe those who shun mesquite might should try less wood and give it a second chance. SMO25. BTW 6 pound Tri Tip choice. Rubbed with black pepper, garlic powder, paprika, dried oinion. Smoked to 105 internal temp. Finished on hot grill to 145 internal. Great!!!!!
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With Mesquite it is very easy to get TOO much smoke into your meat and give it an acrid taste. I smoked for years on a stick burner and always mixed the mesquite that I burned with other more mild woods. I just bought a CS020 and cooked my first brisket on it yesterday using a mixture of hickory and mesquite which was very tastee. I think that mesquite is also good blended with pecan. Just remember to always go with less wood when using mesquite than what you would when using other woods.
Having lived in Texas three different places, I don't think a lot of places BBQ with it, but lots of places GRILL with it. It just burns hotter and trying to run a smoker off of just mesquite, it's just such a strong taste.

I never recommend using it by itself. Now, I have been known to blend it with other pellets in my FE.

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