I smoked a beef shoulder clod with mesquite, and it frankly rocked. It does not smell as fine as hickory during the smoke, but what it does to the taste of beef is really really nice!
Kraut braised pork shoulder or country style ribs. You can throw red potatoes, turnips, parsnips or any root veg in for the last half hour. I like lots of onions and caraway seeds in the kraut. Even people who hate kraut love this pork. Fork tender and full of flavor. And this is true German...
A lot of name brand butts are brine injected. Many retailers are only selling brine injected pork these days. I personally do not like using butts (or any pork for that matter) that have been treated this way. I think it makes the finished product taste "hammy" if you now what I mean.
There is a wealth of answers to this question on this sight. Lump doesn't burn hotter, but it is not a consistently sized product and it is harder to get it to burn consistently. There are a number of techniques you can use to make lump more predictable. I found that sorting the lump and...
I tried so hard with lump, but alas it was not to be! I like lump charcoal as a theory, unfortunately the reality was not as good. I did learn from the experience though.
First, get GOOD lump. Should be big uniformed chunks of hardwood (heavy chunks). Then you HAND PACK the chunks in the...
Oak wine staves ate EASILY the best wood I have found for any meat! YMMV. but I think you will love the flavor. The ones I had did not have the crystalline layer, so I can't speak to that, but a little wire brush time couldn't hurt.
Cheers
I put the pork over the brisket. Everything is better with pork fat. Yes, the brisket will be done sooner (usually) and you will have to move the pork out of the way to get at the brisket. But it works for me.