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Mesquite Lump Too Smokey For Pulled Pork?

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edited November -1 in EggHead Forum
It's all I can get now. Given the long cook time will it impart too much smoke flavor?
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Comments

  • Tim M
    Tim M Posts: 2,410
    Bud Jones,[p]I am not a fan of mesquite lump but it would be fine for pulled pork. I would not add a lot of hickory since I personally don't like the mix but you might. I would add some apple - yummy.[p]Tim
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  • Elder Ward
    Elder Ward Posts: 330
    Bud Jones,[p]My standard load for anything is 100% mesquite Lump and 2to3 chuncks of either hickory and/or pecan for light meats
    and oak for beef. Here in California almost all hot grilling is done with mesquite including the most delicate fish. Although this is done at high heat and rather fast/short cook time in all the better restaurants both steak joints and sea food specialty high end resturants. [p]Elder Ward

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