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?