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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