Hello From Texas! Got Mesquite?

Texacue · BBQ Fan Joined: 06 Mar 2006 Posts: 176 Location: Texas

New to this site but have been lurking for a couple of weeks. Decided to join today after reading something on this site that really irked me today. Dr. BBQ (Ray Lamps) lambasted the use of Mesquite for smoking. Now I have to say I was taken aback. I grew up on the taste of Mesquite and it's an integral part of TX outdoor cooking as it's not only indigenous to the region but it grows in abundance. I'll admit that it's easy to screw up and oversmoke with mesquite leaving a bitter, nasty taste on the meat your smoking but if you use it the right way you'll turn out some world class cue. I liken mesquite to tequilla. Too much too soon with lay you out. Milder woods are more like beer in that it's much harder to overdo it.

I can't imagine eating barbacoa (Mexican Style BBQ) that was slow smoked with something other than mesquite. Perhaps the good doctor never had the pleasure of eatin' mesquite spit-roasted cabrito in S. Texas or Northern Mexico. Had he done so perhaps he might have a different take on mesquite. I suppose I can give Mr. Ray a pass this once considering he didn't grow up in BBQ country but next time he's in Texas he might want to go south of San Antonio to see how the Vaquero's have been getting it done for generations.

Stewin' and 'Cuin in Texas,

Texacue
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Alien BBQ · Posted: Mar 06 2006 Post subject:

Don't sweat it, it is just his opinion and everybody is entitled to one. Me, I love mesquite, in fact I have a pile of mesquite root next to my pecan. Choice of wood is like choice of booze. Everybody has their favorites and can't stand the others. The difference is with booze you have an excuse for saying things you shoudn't.
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JamesB · Posted: Mar 06 2006 Post subject:

I agree that mesquite is a great wood for Q'n... While I prefer pecan as the best all around Q wood, I can't be cook'n beef without a little mesquite thrown in there... The trick is that the mesquite must be very well cured or else burned down to coals before being introduced to the meat...

One of my favorite ways to use mesquite for brisket is a not so low-n-slow direct cook about 2 feet directly over hot mesquite coals... start fat side down and flip about every 30 minutes for the first 3 hours and then wrap in foil until done... total time for a 10-12 brisket is about 5 hours... like I said, not low-n-slow, but dang tastey!

Looks something like this mid cook...

and like this when done...

Nice and juicy... kinda like a big steak!

James.

Texacue · BBQ Fan Joined: 06 Mar 2006 Posts: 176 Location: Texas

zilla · Posted: Mar 06 2006 Post subject:

Hey there Texacue, Welcome! Where in Texas are ya from? I'm here NE side of San Antonio in UC. Nice to have you here.
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Zilla

GIANT BBQ

Texacue · BBQ Fan Joined: 06 Mar 2006 Posts: 176 Location: Texas

bigabyte · Posted: Mar 07 2006 Post subject:

OK everybody, I for one am thoroughly intrigued. I have stopped using mesquite, and may have warned people off of it based on my experiences with it. Obviously, I was doing it wrong. Now, I have HEARD from several sources that some of the best brisket they had ever eaten was cooked with mesquite, but not a ONE of them could replicate it.

So, would you mind enlightening the rest of us to how this is done properly? Lord knows I would love to try it. Brisket is my favorite, and the thought of cooking a brisket in only 5 hours to the point where it may be even better than what I am used to is rather interesting, to say the least.
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--Mad BBQ Scientist
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mding38926 · Posted: Mar 07 2006 Post subject:

ok...have to ask one other question.........where on this site did Dr. BBQ lambaste mesquite...........or did I read that wrong? Sorry....sometimes a little dense Laughing

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zilla · Posted: Mar 07 2006 Post subject:

We have had this discussion several times here this year. Just last week I got on my Mesquite soap box. Laughing

http://www.thesmokering.com/forum/viewtopic.php?t=2554&start=40
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Zilla

GIANT BBQ

mding38926 · Posted: Mar 07 2006 Post subject:

zilla · Posted: Mar 07 2006 Post subject:

Here is my take on using mesquite wood.

False Information I have read and heard:
Use green Mesquite
Choke the fire so you have white smoke
Soak the wood for more smoke

This is how it can be done on a pipe offset smoker.
#1. Use split logs or large chunks of fully seasoned, dry Mesquite.
#2. Get the fire going 2 hours before you put the meat on to establish a good hot coal bed. This helps ignite each new log quickly when it is put on the fire. A mature coalbed is key to good fire managment.
#3. Add wood as needed to maintain temp and coal bed. Do not let the fire die. You have to keep your eye on it.
#4. Keep the ash under the coalbed cleaned out to help maintain good airflow to the fire. You will have to have a coal rack that is up off the bottom of the smoker so you can rake out the ash into a #3 metal wash tub.
#5. Air damper and flu full open for max air flow and max combustion. Control the temp with the size of the fire not by restricting airflow.
#6. You have to have visable flame in the firebox with that "clear blue smoke" we know so well.
#7. You must have a smoker that can suppot a full fire in the firebox.

In my opinion the pipe offset and it's newer variants (Travis' pits) or are the superior pit for traditional backyard full fire BBQ. However I have ZERO experience on any other type of pit or cooker. I cannot see how Mesquite can be used properly in th WSM or other non fore pits.

This should be all you need to do. If your using chips or pellets or saw dust or smoldering wood for smoke you can forget about seeing good results.
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Zilla

GIANT BBQ

Alien BBQ · Posted: Mar 07 2006 Post subject:

My two tips have been echoed before but here they are.
#1 Don�t try and put too much Mesquite on at one time.
#2 Only put Mesquite in a hot fire or glowing coals.
I have cooked many times with nothing but Mesquite but the same two principles I listed still apply.
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bigabyte · Posted: Mar 07 2006 Post subject:

Thanks for the tips guys, I'll try those next time I do a brisket in the offset. I'm also itching to try the method where the brisket is directly over the coals as mentioned above, so I wouldn't mind hearing that from anyone who's knowledgable there.
_________________
--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!

Alien BBQ · Posted: Mar 07 2006 Post subject:

That would be Brazilian Style BBQ
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JamesB · Posted: Mar 07 2006 Post subject:

Steve-O · Posted: Mar 07 2006 Post subject:

Welcome Texacue! I'm in the DFW area too! Richardson.
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"BBQ may not be a religion in Texas, but the two institutions are closely associated."
- Robb Walsh "Legends of Texas Barbeque Cookbook"

Texacue · BBQ Fan Joined: 06 Mar 2006 Posts: 176 Location: Texas

Texacue · BBQ Fan Joined: 06 Mar 2006 Posts: 176 Location: Texas

Texacue · BBQ Fan Joined: 06 Mar 2006 Posts: 176 Location: Texas

Steve-O · Posted: Mar 07 2006 Post subject:

I fish Grapevine lake pretty regular. North Ft. Worth is a nice area.

Ohman used to have a Q stand west of Grapevine...
_________________
"BBQ may not be a religion in Texas, but the two institutions are closely associated."
- Robb Walsh "Legends of Texas Barbeque Cookbook"