Does Mesquite and Cherry work for brisket and beef ribs?

[danpeikes]

I am looking for opinions on some wood choices I intend to use as I am entering my first competition in a few weeks, and have assembled a team of complete novices (including myself). It is a kosher competition so the meat and equipment is all being provided by the organizer.

For my brisket and beef ribs I will be using a Webber Smokey Mountain 22.5 and we are thinking about using Mesquite and Cherry.

The brisket will be rubbed with a savory blend with a touch of heat and injected with butter, broth, and savory spice liquid and the ribs rubbed with a maple sugar dry rub.

Please let me know if mesquite and cherry will work or if I am committing any crimes against BBQ. The mesquite came primarily from the fact that one of my team mates is from Texas and he requested it, but in actuality he is as clueless as I am. Any and all constructive criticism is appreciated, along with any tips for a newbie are welcome.

[Conumdrum]

Use what you want, cherry isn't a common beef wood, lots better for pork/chicken. Mesquite overdone can be kinda bitter. Got any hickory?

Ever use Tatonka Dust for beef?

Sugar in a rub can cause a burnt taste, not sweet and isn't usually used on beef. Read up in our stickies and use this site as a reference also, I do.

http://amazingribs.com/index.html

Best of luck and from Las Vegas!

I got 4 brisket flats on the smoker as I type.

[dsgarner06]

You have to be careful with mesquite, as it can overpower the meat. Cherry can work just fine with beef/chicken/pork as it provides nice flavor, but more importantly helps with that great mahogany color. I like to use hickory/cherry with beef, but an alternative to hickory would be to use pecan, as it imparts some great flavor and just seems to work well with beef.

Nothing wrong with mesquite, I've definitely used it in the past... you just have to be careful and to not make it the biggest proportion in your wood blends IMO. Some people swear by it, and I like the taste... just have to be careful

[Snarlingiron]

Well, round these parts mesquite is right popular. Probably because it grows every damn place and hasn't much use except for fire wood. I use it a lot. Have also used Cherry / Mesquite mix with good results. Pecan is excellent, and is my favorite smoking wood. In my opinion it produces a slightly sweet smoky flavor. Pecan and Hickory are closely related. In fact, when purchasing hardwood lumber you will often see it listed as
Hickory (Pecan).

For beef ribs and brisket, I think your mix of Mesquite and Cherry would be fine. The Cherry will moderate some of the more potent Mesquite. Brisket if you are using "low and slow" is going to go for anywhere from 12 -16 hours (for a whole non separated brisket). Your sugar is going to be like bitter tar. If you are doing a hot and fast cook, it will be even worse. If you want sweetness (I think it is out of place on beef, but in a competition, nobody gives a rat's patoot what I think), then use a sweetened finishing sauce.

[PitRow]

I'm not a huge fan of mesquite as I find it overpowering, but I think beef is about the only thing that holds up well against it. Cherry would be a good choice, but as others have said it might be easily lost with the beef and the mesquite which are two strong flavors already. Maybe start out with the mesquite for a short while then finish with the cherry? Dunno.

[redruff]

oak or hickory would be my first choices

[SMOKE FREAK]

In my stick burner where I keep the fire "burning" instead of smoldering mesquite works quite well with beef...But still I blend in small amounts with hickory...

In a WSM where the skeet will be smoldering it will be even stronger...The cherry will be a good choice to add a bit of skeet to...

Good luck

[HawgHeaven]

Not a mesquite fan, butt love hickory or pecan with beef. Cherry also works well...

Remember, the smoke is an ingredient, just as your spices, sauces and rubs add into the flavor profile. Be careful with the flavor of wood you choose... use what ever fits your palate. It may take some time to nail it. Be patient. Learn to not over do it. There is such a thing as too much smoke, or the wrong choice of wood. Been there, done that, got the on my T-shirt...

You gots lots of folks here to help... good luck!

[Slanted88]

Fine with squite...pecan, hickree, oak...is the get gig...now when we on the Fish smoke...Alder...Time for a chili dog & Natty!

[SmokinOutBack]

Well, looks like I'm in the minority, but I use cherry for beef all the time.

[SMOKE FREAK]

Well, looks like I'm in the minority, but I use cherry for beef all the time.

I might use cherry for beef but it just doesn't come my way that often...

[Fishawn]

Well, looks like I'm in the minority, but I use cherry for beef all the time.

X2

Apple, Pecan, Hickory

[BBQ Engineer]

Well, looks like I'm in the minority, but I use cherry for beef all the time.

Love cherry wood...apple, pecan, hickory. Not a mesquite fan here...OK to grill with, but for long smokes like brisket it gets really bitter IMHO.