mesquite question and a grease question

exit174Member

I have read that Mesquite is a very strong smoking wood. Is there any meat that is good with mesquite or should I toss my mesquite samples from Cookshack and stick with Hickory?

I am almost finished with my first brisket in my 08 (13 pound brisket almost 22 hours at 225 now with target of 190 for internal temp). That suckers puts out a ton of grease. What is the best way to dispose of the grease? Should I call out the hazmat team?

thanks!

12/23/0610:09 PM

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bembringMember

Hi exit174,

Dont toss the mesquite, try it with stuffed jalapeno wrapped with bacon.

thank you,
Brian e.

12/23/0611:49 PM

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jimfromweymouth (Guest)

exit stage left

For the last 5 years or so I have been inter changing mesquite and hickory. Whatever was available. To be honest I would have to taste both side by side to see what kind of difference there is. They are both strong. I have only recently started using apple and cherry. I'm still learning. As far as your question keep the mesquite. Most of the negatives comments I have seen where dealing with seafood.

12/24/0612:49 AM

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Former Member

Strong mesquite is good with strong meat, like some cuts of beef and venison. I like it on pork butt.

12/24/062:50 AM

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wheelzSmmmmoooookin'!

Mesquite can get bitter on you quick. Start in very small amounts and increase as necessary. Remember too that Mesquite burns much hotter that most other woods. Personally, I have stopped using it; too risky for bitterness.

12/25/068:23 AM

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Former Member

I like to use just an ounce or so with jerky, mixed with another wood, but I let the yellowish colored smoke burn off first, then put in the meat. I make sure there is no bark on the mesquite and it is solid wood with no decay. Yep, it can be bitter.

12/25/069:47 AM

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Former Member

If you're getting yellow smoke, blame the wood quality--not the wood type. I've gotten yellow smoke from cherry.

Personally I love mesquite. I use it exclusively on brisket as I think it imparts just the right flavor.

12/25/066:21 PM

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Former Member

I like mesquite on brisket also, and venison.

Yes, other wood besides mesquite produces yellow smoke, but after the yellow stops, the smoke is alot better, it don't last long, then I put the meat in the preheated smoker. It don't seem to be related to wood quality.

12/25/0611:04 PM

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Former Member

I used mesquite once on brisket and it was bitter so I have stuck with other woods. Now I must admit that my only source of mesquite is the big sacks they sell at Home Depot. Those pieces do seem to have a lot of bark and I definately agree it could be low quality. I used the rest of it in my Weber kettle where it is not such a closed system and that seems to work well.

12/27/065:13 PM

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jimfromweymouth (Guest)

When smoking started people used local woods. They learned which ones they liked and worked from there. In today's world you can get almost anything from anywhere for a price. My best advice would be to experiment with all of your woods. Maybe 1 oz of mesquite will give you a comparable flavor to 2~3 oz of hickory. That doesn't mean mesquite is bad. Just use less. Keep and open mind, have fun and enjoy.

12/29/067:05 PM

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wheelzSmmmmoooookin'!

Keep an open mind, have fun and enjoy...? Sounds like something I heard back in the late 60s!