Brisket & Mesquite

Borders

I'm setting up for a low n slo on a 14 lb brisket. I have some mesquite chunks that I want to use. I've heard of the risk of mequite being "overdone" and adding a bad taste to the meat. I cant think of a better way to overdo it that by smoking for 20 hours. [p]Any advice on how to avoid over doing it with mesquite? Any experiences of overdoing it??[p]Thanks and Happy Friday to all of you![p]Scott

Wardster

Scott,
You may just want to mix in some mesquite. That is what I do. I primarily use hickory with some mesquite.
Good luck and let us know how it turns out.
Billy

Nature Boy

Borders,
Well..I aint no Texan, and I have still not really acquired a taste for mesquite. But I have had some purty tasty results throwing a little on just before searing a steak. For low slow grilling, I'm thinkin you might have a tough time getting the flavor you want, unless you can get a good clean smoke. With the big texas offest pits, you have a screamin fire in a seperate firebox, giving you c alean smoke....but with the egg you need a low controlled fire to cook at brisket temps, so it is tougher to get clean smoke. [p]What I might do if i was in your shoes is to get a small pile of lump going in your clean firebox. Like a small coffee can full. Light it and let it get screamin orange. Spread it out with your Lawn Ranger lifter if ya got one, and lay in a couple good chunks of mesquite, then cover the whole deal with new lump.[p]After about a half hour or so, that thick nasty smoke will thin, but the mesquite is still not all burned up yet if you use thick chunks. You now have a clean burning, established fire with a mesquite undertwist. That should give you all the mess-qwit flavor you need.[p]Of course this is just what I am thinkin here.
Helps if you have a beer too.
Chris

bigarms

Nature Boy,[p]Good advice..........I'm with you on mesquite...I just haven't developed a taste for it by it's self. I do like a hint of flavor as you suggested....but I prefer a more blended style.....wait I'm dreaming of crown royal again....must be close to happy hour....bigarms

Peggy

Nature Boy,
I have a question for you. What do you mean by clean smoke? Thanks!

Nature Boy

Hi Peggy,
!When you put new wood into the fire, it takes a while for the wood to get burning. You can tell by smelling this initial heavy smoke that it is kind of stale smelling....like from a smoldering fire. (another good reason not to soak your wood chunks). You can also tell by the color....the nasty stuff is kind of a tannish or gray color. After some time, the smoke will thin out and take on a blueish hue. You can smell the difference in the smoke, and you can taste the difference on the food. This thin blue smoke is "clean smoke". Complete combustion I guess you call it. The wood is still there, and imparting flavor, but it is not billowing thick clouds of smoke.[p]Actually the same thing happens with plain lump charcoal. For the first 15-30 minutes after lighting your fire, the fire is not yet hot enough to be "established". Things are just getting going, and the thick smoke that is comes from this incomplete burn tends toward bitter. [p]Just a few things I have noticed, and simply an opinion. Hope it helps!
Happy weekend
Chris

ravnhaus

Borders,
I think you will be all right using mesquite chip or chunks for your brisket. The smoke will settle down pretty quick as your cook get underway. I believe the problem with mesquite is more prevelant when you are using only wood on an offset style cooker. The constant emersion in smoke for a 10 hour or so session can leave a bitter taste on the meat. Lump fires on the egg only really put out the smoke in the early part of the cook.
I prefer oak myself, however you should give it a try and see if you like it. Mesquite is the flavor of choice for a lot of Texans as that is the only thing that will grow in a good portion of South Texas.

[ul][li]Ravnhaus BBQ from Deep in the Heart of Texas[/ul]

Borders

ravnhaus, Thanks. That makes good sense.I'm just getting ready to put the brisket on. I decided to go with mostly oak, one good chunk of mesquite, and a little cherry. Kind of schizophrenic, but I'm looking forward to the result.[p]Scott