I'm doing my first cook with Mesquite and was hoping to get some opinions on the proper amout to use. Typically, I've been using pecan, apple, hickory, oak or walnut.
I'm going to be cooking a 12 lb. brisket, 16 lbs. of pork butt and some type of sirloin that I've never used before and don't even really know what it is. I usually cook chuck roll but the butcher was out of it. Instead they gave me this other cut. It weighs about 20 lbs and normally cost $3.99 / lb. They gave me a deal because they were out of the chuck and sold it to me for $2.29 / lb. All the label said was "Sirloin".
When I use pecan I usually add five or so good sized chunks of wood. Maybe 4 x 2 x 2. I'm planning on using four mesquite chunks about that size and one peice of pecan. Think this minght be overkill?
Thanks,
John
I'm going to be cooking a 12 lb. brisket, 16 lbs. of pork butt and some type of sirloin that I've never used before and don't even really know what it is. I usually cook chuck roll but the butcher was out of it. Instead they gave me this other cut. It weighs about 20 lbs and normally cost $3.99 / lb. They gave me a deal because they were out of the chuck and sold it to me for $2.29 / lb. All the label said was "Sirloin".
When I use pecan I usually add five or so good sized chunks of wood. Maybe 4 x 2 x 2. I'm planning on using four mesquite chunks about that size and one peice of pecan. Think this minght be overkill?
Thanks,
John