In the pre-e2k brewing time, i low and slowed a car-tipping rack of pork ribs along with 6 chicken thighs.
I have devoloped a trust with mesquite for the utmost smokiest flavor and mostly used mesquite for low and slow. The only time i have ever used hickory is with a comination of mesquite(low on mesquite therefore filled the rest of the pan with hickory, or other woods availble).
This time i used 100% hickory...and oh boy were the results excellent. The ribs were seasoned with kosher salt, black pepper, onion powder, and extra cyanne, while the thighs were kosher salt, black pepper, and montreal chicken seasoning. Both meats came right off the bone and i almost drown in the juices that poured out.
Up to this point in my 3 yrs of smokin' experience, i have found that mesquite adds the smokier flavor, while hickory brings out the best flavor in the meat, along with a smoky flavor.
Any other opinions on this?