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Managed to squeeze in a few hours this past Sat to cook


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Gorgeous color on that shoulder. I would've never thought about using hickory & mesquite together. How did it turn out? I can't remember the last time I used mesquite. Most people & restaurants in TX love mesquite, so I stay away from it strictly based on that. I guess because I don't like most TX bbq.

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Gorgeous color on that shoulder. I would've never thought about using hickory & mesquite together. How did it turn out? I can't remember the last time I used mesquite. Most people & restaurants in TX love mesquite, so I stay away from it strictly based on that. I guess because I don't like most TX bbq.

It came out well.  The lump charcol is mesquite and does not impart much flavor.  Since this is pork, I decided to go with hickory. I often use oak.   I sometimes use fruitwood.  Beef - always mesquite, but I like a stronger smoke taste than many.

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MayFace - I like oak. Oak is classic Central Texas BBQ. I grew up in West Texas where mesquite is in abundance, and that is just my preferred flavor profile.

Gotcha. North Carolina for me. Hickory and pecan for me. I just might try some oak this weekend. If I can sneak a bag in past my wife. She doesn't want me to buy anymore wood until I burn through what we have. [emoji30]
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