I was in a new BBQ restaurant a few days back and the smoke flavor was a bit unusual. I talked to the owner and he said he smokes with equal parts of Hickory, Oak, Mesquite and Pecan. Sounds like a bit of overkill but I have to admit it was pretty good. Has anyone else smoked anything with this combination?
And no, he wasn't using a Big Green Egg.
I'm thinking of trying it on a brisket right now.
Spring "Always Up To Something" Chicken
Spring Texas USA