Re: Wood Chips
- At 09:49 PM 09/08/2006, you wrote:
>Yeah, i don't even cook with mesquite as the TexasThe best South Texas barbecue is actually made with a mix of 60% Mesquite
>boys do. To me it has a creosote finish/after taste.
and 40% Oak, for exactly the reason you mention.
That's what nearly all the BBQ restaurants south of Waco use.
North of Waco, you they don't smoke it long enough, and use only pure Oak
or Oak mixed with a little Pecan, or Hickory sawdust.
If beef brisket is smoked correctly, a pure mesquite fire will flavor the
meat way too strongly, and in fact may put a thick "Smoke Crust" on it that
can even cause "Intestinal Distress"... it'll give you The Trots.
I couldn't imagine flavoring liquor with it. Like you said, you might just
well go out and shave some slivers off the nearest telephone pole, and
throw them into your jug to age.