For my brisket and beef ribs I will be using a Webber Smokey Mountain 22.5 and we are thinking about using Mesquite and Cherry.
The brisket will be rubbed with a savory blend with a touch of heat and injected with butter, broth, and savory spice liquid and the ribs rubbed with a maple sugar dry rub.
Please let me know if mesquite and cherry will work or if I am committing any crimes against BBQ. The mesquite came primarily from the fact that one of my team mates is from Texas and he requested it, but in actuality he is as clueless as I am. Any and all constructive criticism is appreciated, along with any tips for a newbie are welcome.
Edited by dragonslayer - 5/16/14 at 7:44am