Mmmmmmmmm.......

dammit Andy....now I'm hungry.

Bastid...

friggin andy... now i have to go to the store and pick one up. looks so damn tasty!

wes

this is from a couple weeks ago........I just finished rubbing one down to marinate a bit for an overnight cook tomorrow.

man Andy, that sounds like a good idea!

May have to fire up the smoker this weekend. What kinda wood do you like to use?

only one wood for that... mesquite... you should know that

PECAN Ody sheesh

and you say you are a texan

the best wood is whatever is available for free........what better way to define regional BBQ!

I use apple, hickory, oak, chestnut, and sassafras.

anyone can cook with mesquite hell but us east texans have pecan or hickory, mesquite is good but pecan is love

andy

i bet the sass gives an interesting flav profile, would like to try, have very little done here in God's country

Ody...I love mesquite, don't get me wrong. But cooking a brisket, mesquite burns very hot and too much mesquite will overpower, imo.

I tend to use Hickory, and finish with a blend of Pecan and either Apple or Cherry wood. Fruit wood leaves a great finish, and Pecan is just love.

fenian

d**n spoken like a true texan

Born and Raised, and damn proud of it, Sir.

Very nice smoke ring!

VERRY VERRY NICE !!!!

GERRY

Hickory as a base with cherry or apple

pecan for poultry

Apple and hickory for pork

Using mesqiute is like eating carp 😉

teedub

just cuz you can't cook with it don't knock it

man i love brisket! that looks like some good eats!

nine

When using Mesquite...I either use it as the main heat, not smoke, and add wet mesquite at the end for smoke. Or I use wet mesquite chips on a charcoal fire at intervals, so that the flavor doesn't overwhelm.