Using mesquite

[Richlw]

I have read and heard that one can over-smoke a brisket using mesquite thus producing a bitter flavor. How long a smoke for say an 6 - 8 lb brisket before the bitterness sets in.

Thanks,

Rich

[rstcso]

There are many variables, but there always are :? . Make sure the wood is seasoned good. I use oak and mesquite (about four oak to one mesquite). You get the mesquite flavor, but the longer burn time with the oak. Mesquite burns very hot and fast. I don't think you'd be disappointed.

What are you cooking on?

[david brace]

Don't know about mosquito wood. It's hard-to-come-by up here in NY. I just cook stove top with some Liquid Smoke :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock:

:) DB

[Fred]

Over- smoking is a common mistake with BBQ cooks - IMO way to many cooks put too much smoke on their meat / Any wood will cause a bitter taste if 'over’ smoked' / Build your fire small to start & keep your vents open with good air flow /

Depending on the size of your brisket, after apx. 4 -6 hrs it’s going to absorb all the smoke it can take/needs & it's time to wrap it or cut the smoke /

Knowing how; & what you are cooking on would help - ask all the Q's you need / there are some great cooks & real meatheads here that will answer soon

Good luck in you cooking ventures & be sure to use TBBQ Rub -

[Richlw]

Cooking on a Brinkman Pit - have had it for years and it does a good job. Smoked spareribs yesterday and they were superb! I do use the TBBQ rub. I have to agree with wrapping the meat after 4 - 6 hours. Wally World has a big bag of mesquite for about seven bucks up my way in NW Penna. Thought I would give it a try. Have a ton of hickory already. I use apple and cherry quite a bit too.

[jshively]

I have read and heard that one can over-smoke a brisket using mesquite thus producing a bitter flavor. How long a smoke for say an 6 - 8 lb brisket before the bitterness sets in.

Thanks,

Rich

What type of smoker?

You basically want wisps of smoke coming out of the stack not smoke that would cause your neighbors to confuse your house with an oil refinery.

[david brace]

Cooking on a Brinkman Pit - have had it for years and it does a good job...
I started out with a Brinkman and it did a reasonable good job. Up here in NY it got cold at times and I had to put a packing pad around the cook chamber to keep it warm and the cold out. Works well...and when your finished you have a toasty warm banka to put on you and someone else... :oops:

DB

[bigwheel]

Hey Rich welcome. Now if I was the proud owner of that mesquite wood and grand prize winning offset pit..I would consider burning it to coals and adding it to the firebox. Accidentally spilling a few embers directly under the meat gives an exceptional flavor bonus. Lessen you got some mighty fine Mesquite from down around Corpus..and you a fire control guru..playing around with mesquite in the offset mode is hazardous duty. If the mesquite come from around Foat Wuth it will smell like a pile of smoldering jockey straps. Now you burn it to coals and break out the shovel..it be a whole new ball game. Tames it right down where it be hard for a yankee to mess it up. If I was bound and determined to do the offset thing..I would use strictly oak. That is a real forgiving wood when compared to mesquite. It the best but also the most finicky for them who do not fully grasp its intricacies. Just my .02. Hope this helps. Good fortunes. Dave Lineback got a pitcher of a burn barell over on his site..if he still got a site.

bighweel


I have read and heard that one can over-smoke a brisket using mesquite thus producing a bitter flavor. How long a smoke for say an 6 - 8 lb brisket before the bitterness sets in.

Thanks,

Rich

[vinman]

Hey Rich welcome. Now if I was the proud owner of that mesquite wood and grand prize winning offset pit..I would consider burning it to coals and adding it to the firebox. Accidentally spilling a few embers directly under the meat gives an exceptional flavor bonus. Lessen you got some mighty fine Mesquite from down around Corpus..and you a fire control guru..playing around with mesquite in the offset mode is hazardous duty. If the mesquite come from around Foat Wuth it will smell like a pile of smoldering jockey straps. Now you burn it to coals and break out the shovel..it be a whole new ball game. Tames it right down where it be hard for a yankee to mess it up. If I was bound and determined to do the offset thing..I would use strictly oak. That is a real forgiving wood when compared to mesquite. It the best but also the most finicky for them who do not fully grasp its intricacies. Just my .02. Hope this helps. Good fortunes. Dave Lineback got a pitcher of a burn barell over on his site..if he still got a site.

bighweel



Well said Bigwheel.
I know what you mean about stinky mesquite. I had thought that it was just put in the bag wet or sunthin'
Here it is the location of the wood hmmmmmmmmmm

[Paul Taylor]

So far, I haven't noticed that problem as of yet & I have used 100% mesquite that I would buy from Acadamy Sporting Goods up in Shreveport. So far so good.

Paul Taylor

[bigwheel]

Well next time you snag a bag see where it come from. They got some purty decent mesquite out around San Angelo too. Aint as good as Corpus mesquite but not too shabby.

bigwheel

[TexLaw]

That bitterness is more a matter of bad smoke than anything else. It's not so much about how long you cook in smoke, but the quality of the smoke you're cooking in.

I've found that mesquite can be a little tricky on a fire, so I imagine a bunch of people get that bad smoke and, thus, bitter food. It's very important to build that smaller, hotter fire with mesquite.

As for me, I like a fire made mostly with oak and seasoned with some mesquite and pecan.


TL