Stopped at a gas station in Amarillo and saw a pitmaster's rig

Was driving through last week. Saw a huge smoker trailer parked out back, guy was loading wood. He was using all mesquite, which I always thought was too harsh for brisket. Talked to him for a minute, he said he cooks everything with it, even pork. Said the trick is a really clean, hot fire. Made me rethink my whole wood choice. Anyone else run into a pitmaster doing something totally different like that?

3 comments

3 Comments

sean7821mo ago

I mean, mesquite for pork is wild to me. I saw a guy in Memphis once who only used cherry wood for his ribs, nothing else. He said it gave a sweet bark that people went nuts for. Idk, maybe it's just me but I always stuck with hickory for that. Makes you wonder how many rules we follow just because.

laura_allen1mo ago

That bit about rules we follow just because hits home. I see it all the time with how people clean their houses, like there's only one right way to do things.

sullivan.spencer20d ago

@sean782 cherry wood ribs work better than you'd think. Had a neighbor in Austin who ran an offset and swore by pecan for everything. Tasted his brisket and it was some of the best I'd ever had. Smoother than mesquite but still had a real beefy flavor. Rules about wood types are more like suggestions once you see what people can do with a clean fire.