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Well, I think the bad rap for mesquite says more about the process used and equipment than about the wood itself. I know that I could ruin nearly any cut of meat trying to use mesquite sticks. Cherry is much more forgiving for this novice.

First time I tasted mesquite brisket was in the 1980's in Smithville, Texas. I was calling crews for the KATY railroad And a conductor friend threw a chunk down to the station platform on the way past for my supper. Oh man, I was forever hooked on mesquite-smoked brisket!

Troutman, I couldn't agree more: mesquite is heaven on Brisket! Sounds like you have your setup very nicely tuned.

In our testing-the-water smokes with a cheap, big-box smoker, we've cut up some apple and cherry that was available at local orchards. We much prefer the cherry. The ash and particulates of the apple was a turnoff. I've eaten a lot of mesquite smoked foods in Texas the last 30 years and like it...

Thanks gmc2003 and SmokinAl. Forgot to mention that we left Houston 10 months ago and moved to Wa again. Have you seen any threads about baby goat: cabritto?

Hello. I'm new to the forum and looking forward to learning about smoking. I started smoking meats in Ok in the 60's, sitting all night on the banks of the Arkansas hand turning a wiener pig over a pit of wood and rocks, drinking shine from mason jars and listening to my uncles pick and sing...