Mesquite Brisket

[Jbowie]

I have cooked a few dozen briskets on my 22"WSM mostly using charcoal briquets with Pecan or hickory chunks. I am not satisfied with my smokiness flavor and am ready to use mesquite for my next packer. I cook at 275 or above, i use salt and pepper with just a hint of Garlic.

Is mesquite going to be too strong or should I mix other wood.

 

[SMOKE FREAK]

Smoldering mesquite, by itself, is very strong. Burning in a stick burner (live fire) it's not so bad.

Either way, I mix it with Hickory when cooking beef.

 

[Callahan-que]

I've cooked with it on a WSM and I liked it alot.

 

[scp]

I have found on my wsm...lump charcoal gives the best smoke profile. I use a B&B lump with pecan/oak/apple/cherry chunks....mix and match depending on the meat. Beef is pecan/oak. Pork and chicken.... pecan and one or two of the fruit woods. I have found I need to add wood chunks....every hour or so for the first 4 hours.

 

[long haired hippie]

I use lump charcoal for all my smokes. I add wood depending on the meat. Mesquite for beef ALWAYS

 

[rexster314]

Beef can stand up to mesquite very well. Don't be afraid

 

[PBrug]

I use mesquite with beef when reverse searing steaks & tri-tips. A little goes a long way IMO. Just 1 chunk does it. For brisket, I’ll use 1 small split or a few large chunks with some oak on the Assassin. Adds a great flavor to beef but never used it with any other meats.

Was introduced to mesquite with beef about 20yrs ago when I was in Vegas & the wife & I walked into The Steak House at Circus Circus. The smell of that place & the flavor of the steaks hooked me…

 

[cardman]

I don't enjoy mesquite wood with beef at all. The few times it almost comes out to smoky and I feel like I'm eating beef jerky. Just my opinion though, the wife and MIL both thought it was great, haha.

 

[chingador]

Mesquite is awesome, especially with beef. It has fallen out of vogue over the years in favor of post oak but I still really enjoy it. The only caveat is that if the wood is still green in any way it can be strong. A lot of cooks in Texas burn it down to coals in a burn barrel before transferring to the main cooker. In a WSM setup I would think just a couple of chunks of mesquite would be plenty.

 

[oldgfbbq]

Ditto those who use smaller amounts. I cooked with mesquite commonly found in Texas Hill Country while living in New Braunfels / San Antonio. One can always add more on the next cook. Any kind of oak has been more forgiving or flexible than mesquite, IMO. It's like using a concentrate, burning down to coals before adding to smoker is like "diluting" the flavor. I would burn down to coals for use in WSM to gather some data points, then adjust up or down from there.

 

[Qkooker]

Mesquite wood is a true Texas secret. Like many say, burn it down to coals.