FOOD THREAD FOR Sterling Johnson, kyletxria1911a1 memorial meet WEST TX

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  • robertc1024

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    Definite yes on the EZ up - I'm bringing mine too. Bringing a brisket and bread - we will see how that works out. If it's not on the smoker by 6:00 AM, I don't know what to do - but I've got to smoke it after work on Thursday - might be a late night. At least it's over Vaq's mesquite. Sterling was an oak man though - might have to re-asses on the wood.
     

    Vaquero

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    Definite yes on the EZ up - I'm bringing mine too. Bringing a brisket and bread - we will see how that works out. If it's not on the smoker by 6:00 AM, I don't know what to do - but I've got to smoke it after work on Thursday - might be a late night. At least it's over Vaq's mesquite. Sterling was an oak man though - might have to re-asses on the wood.
    Start on mesquite. A couple of hours, then switch to oak or Hickory.
    . It's a mellower taste. I prefer the mesquite through and through. But, i had some oak smoked brisket last week that was really moist and tender. It just lacked the mesquite flavor that I love.
     

    robertc1024

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    Start on mesquite. A couple of hours, then switch to oak or Hickory.
    . It's a mellower taste. I prefer the mesquite through and through. But, i had some oak smoked brisket last week that was really moist and tender. It just lacked the mesquite flavor that I love.
    I'm with you on that. I really like post oak too - but that's not common down here - Live oak is too oily and funky. I've smoked some good briskets on Pecan though - it's a very light smoke though. My only problem with mesquite is that it burns so damn hot - hard to keep the temperature low with it. Never used hickory in my life. I'll figure it out.
     

    deemus

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    I use an oak base and add mesquite or pecan for flavor. But I’m out of mesquite. I do have some chunks of hickory. I’ll use that on the pork.
     

    deemus

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    Pork butts are on the smoker. Located a couple sticks of mesquite too.



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