Quote:

---

I tend to disagree with using just mesquite for brisket. When I first started smoking a brisket I would use mesquite only and the brisket looked great but in my opinion the smoke flavor was too strong. This may sound disgusting but when you burp the next day and it still tastes like mesquite you might need to try a less potetnt wood. I knwo uses a pecan with a few sticks of mesquite. Just my personal prefernce. Good thread Guy. Anyone else have an opinion?

---

The reason I disagree with this method is when smoking with mesquite you have to know when to take the meat off and wrap it. The secret to wrapping is ............ well just know you have to wrap your meat. That is the key to regulating the amount of smoke it gets. Yeah sure, if you just leave it on the open shelf and do tend to it its going to be real smokey!! My2cents.

Btw, I just smoked four briskets Monday and served one of them at our eatery and everybody gave it an A+!!