Have any of you ever smoked a brisket primarily with mesquite? I tried this a couple of days ago and wasn't just thrilled. It had more of a rustic west Texas flavor which I really like on burgers and sometimes on steak. But for brisket, it seemed to mask the flavor of the meat a little more than I prefer. It was still good, but I'm thinking I would have like something like hickory better. Just wondering if any of you have tried this and, if so, how it all turned out.
post #1 of 3
9/10/16 at 9:01am