In article >,
Steve Calvin > wrote:

> Chemiker wrote:
> > SWMBO brought home a $ale Brisket and asked me to Cook it in the BGE.
> > I have the following woods available:
> >
> > Apple, pecan, mesquite, plum, fig, and Tabasco oak.
> >
> > Since I normally do pork, with apple smoke, I'm not sure what *really*
> > works with beef. Other than mesquite, that is.
> >
> > Your thoughts on which woods will work with a trimmed Brisket?
> >
> > I intend to smoke/roast ear corn, also.
> >
> > Then I'm going to fill a S/S mixing bowl with sea salt, and make some
> > smoked salt.
> >
> > TIA and good cookin'.
> >
> > Alex, checking out his library.
>
> IMO, the best use for mesquite is a campfire...
>
> If I were you I'd go with the pecan and maybe some apple mixed in.

Mesquite is meant to be used with a light hand. I learned that the hard
way once when I used just mesquite for smoking as I have a lot of it at
the moment.

I'll never do that again!

It's working fine for me now tho' as a top dressing in small amounts.
--
Peace! Om

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*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine