My best friend in California sent me some Manzanita wood to try in the stick burner and I got around to trying it today I started the fire with charcoal and added more for heat as the cook progressed and used the Manzanita for flavor. It made a decent TBS, but I didn't get near the smoke ring I get using Oak. It has a mild, almost delicate flavor profile that reminded me of Pecan, but still different in a way i can't quite put my finger on. Makes me wish I had a bunch of it growing near me. Methinks he should sell medium flat rate boxes of this stuff!
I took this brisket to 165°, foiled it with about a cup of Apple juice, pulled it out of the smoker at 207° and put it a cooler to rest. A skewer slid in like it was going in warm butter, so I knew it was ready.
Got carried away doing other things and it stayed in the cooler for about 3 hours. Made some gravy with the drippings, whipped up some mashed taters and had a feast!
I took the pic after I had sliced most of the point and the wife and I had chowed down. sorry