Mesquite is a shrub or small tree that grows abundantly in the deserts of the Southwest. Most ranchers consider mesquite to be a weed and they expend considerable effort trying to eradicate it. When using mesquite as a primary fuel, it provides a much hotter fire than most woods, making it suitable for grilling as well as smoking. Texans and other Southwestern barbecuers in general are fond of the Mesquite flavor, though it has become popular all over the country.
Mesquite is one of the strongest smoke flavors. The chips can add a tangy light or heavy smoke flavor, but when cooking over mesquite for hours the flavor can become excessive, infusing the meat with a harsh, acrid taste. Be cautious about the amount of mesquite smoke you expose food to until you experiment and become familiar with the results.
It is best suited for large cuts of beef such as brisket. Many prize-winning pitmasters wrap the meat in aluminum foil after a few hours exposure to mesquite, or they add the mesquite some hours into the cooking period to limit the depth of the flavor.
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