Mesquite tends to burn hot and fast, produce lots of smoke, and has an intense, earthy flavor. Mesquite takes a long time to cure but the smoke can be tamed. It’s best used for quick cooks like steak! Did you know that Mesquite is the most abundant wood in Texas? Here’s our Mesquite Flavor Profile: Intense, Earthy Food Smoke For Dark Meats!
A fun fact is that mesquite is high in lignin, the component of wood that combusts to produce smoke, which makes it incredibly smokey. For types of wood, it’s at the opposite end of the flavor spectrum from mild alder wood. Mesquite wood gives a very bold, very definite flavor that will be universally identifiable on the first bite.
What Do Mesquite Bisquettes Pair Well With?
Since mesquite wood burns so quickly, it can easily add a bitter flavor instead of a desired smoke flavor to smoked foods. Mesquite Bisquettes are made from pure wood. So you can smoke food with pure delicious taste, with pure smoke, while imparting just the right amount of mesquite smoke so it doesn’t ever taste bitter.
As the strongest of the smoking woods, nothing says Texas quite like a Mesquite smoked beef brisket! Its strong and hearty smoke flavour makes Mesquite the most popular wood used in Southern barbecue. It perfectly complements rich meats such as duck and lamb with its stronger, slightly sweeter, and more delicate taste than the hickory flavour. Mesquite Flavor Bisquettes especially pair well with beef, pork, game, fish, seafood, water fowl, and nuts.
Additionally, try mesquite smoke for grilling steaks, vegetables, and other quick-cooking, flavorful foods.
Pro tip: Mesquite wood’s strong flavor can overpower mild poultry, pork shoulder, ribs, and fish. So definitely be careful when selecting these meats to smoke with your mesquite bisquettes!
Here are our favorite recipes using mesquite bisquettes:
Smoking is one of the best ways to develop the natural flavors in beef. The reason smoked beef is so good is that smoking concentrates the flavors in the beef while creating a visually stunning roast that can take center stage at dinner, a backyard BBQ, or have a week of repeat performances as the star of mouthwatering sandwiches. This pot roast is perfect for any outdoor cookout in any season!
Chances are you have seen many pork ribs recipes here. Less popular, beef ribs are larger and demand a low and slow preparation. This recipe, though, will take you just 3 hours of smoking and will turn out great.
Making Jerky is a lot simpler than one may think. As good as store-bought jerky may be, homemade jerky is phenomenal! Here are a few tricks and tips to help you get started.
You should only be using mesquite wood with the more robust cuts of meat out there, and you should really only be sticking to red meats as well. The most common cut that people use to cook with mesquite is brisket.
If you are determined to use mesquite wood, keep in mind that it can easily compliment any dish as long as you use a small amount of mesquite wood, and a milder smoke for the rest of the dish. Don’t forget to check out more of the Bradley Smoker Mesquite-related recipes!
Also, don’t forget to check out the Bradley Smoker Blog for more deliciously simple food smoking tips & tricks for your next cookout!