I use it all the time and on just about every cook. Love it. The key is to use it on a hot fire to get a clean burn. And yes, I mix it with all other woods. My favorite mix is Mesquite, Hickory and Pecan. This works esp. well on your primal cuts but I use it on almost everything.
Senior member of the Brethren
Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, UDS, WSM, a camping grill, Blackstone flat top, The MOAB, and now the proud owner of a YS640, MOINK.
Pitman for Andy Groneman at the All Things BBQ cooking classes.
Smoke on Brother KC
Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.